Instructions: Grease twelve 2 1/2-inch muffin cups, or line them with paper baking cups.

In a large bowl, stir flour, sugar, baking powder, and salt together.

With a pastry blender, cut in cream cheese until mixture is crumbly. Stir in onion and parsley. Stir milk, egg, and butter together. Add all at once to flour mixture. Stir just until moistened, (batter will be lumpy).

Spoon batter into muffin cups, filling each 2/3 full. Bake at 400 degrees for 20 - 25 minutes. Remove from cups and cool on wire rack.

Serve warm.

Variations:
Prepare as above, except add 1/8 teaspoon of dried thyme, crushed, into the flour mixture and omit parsley. For Cheesy Broccoli Muffins: Prepare basic recipe, but omit onion and parsley. Fold 1/2 cup cooked, drained, and chopped broccoli and 1/2 cup shredded Cheddar cheese (2 ounces) into batter.

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