Tomato and Parmesan Breakfast Muffins

Total Time
Prep 5 mins
Cook 25 mins


Ingredients Nutrition


  1. COMBINE sifted flour, baking powder and salt into a large bowl. Add Parmesan, tomato, spring onion and garlic and mix to combine.
  2. WHISK together the Philly* and egg until smooth. Whisk in the milk and oil. Add to flour mixture and mix until just combined.
  3. DIVIDE mixture evenly between 6 × 1 cup capacity greased Texas muffin pans. Sprinkle with extra Parmesan and bake at 190°C for 25 minutes or until cooked through. Serve warm.