Heat oven to 400 degrees. Grease bottoms of dozen muffin-pan cups or line with paper baking cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, baking soda, sage, parsley and cheese, blend well.

Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 0.66666666666667rds full. Bake at 200ºC or 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot.

MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups half full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2.5 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan half turn halfway through baking.

Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter.