Tomato and Parmesan Breakfast Muffins

Submitted by Sonya01

"from kraft.com.au"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 12 muffins

ingredients

• 473.18 ml self-raising flour
• 2.46 ml baking powder
• 1.23 ml salt
• 118.29 ml grated parmesan cheese
• 118.29 ml semi sun-dried tomato, roughly chopped
• 3 spring onions, sliced
• 1 garlic clove, crushed
• 125 g philadelphia extra light cream cheese spread
• 1 egg
• 236.59 ml milk
• 59.14 ml olive oil
• 59.14 ml grated parmesan cheese, extra

directions

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.