Carrot, Onion and Cheese Muffins

from kraft.com.au

• Ready In: 40 mins
• Yields: 12 muffins

Ingredients

• 125  g  philadelphia cream cheese spread, softened
• 1  cup low-fat milk
• 1 (55 g)  eggs
• 1  cup  grated carrot
• 3  spring onions, finely chopped
• 2  cups self-raising flour
• 2  tablespoons brown sugar
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon turmeric
• 4  cheese slices, singles crumbled (Kraft free)

Directions

1. Place Philly*, milk, egg, carrot and spring onions in a bowl and stir to combine.
2. Add flour, sugar, baking powder, cumin, turmeric and Singles* and mix until just combined.
3. Spoon mixture into 12 × 1/2 cup capscity greased muffin pans and bake at 190°C for 30 minutes, or until golden. Serve hot or cold.