Carrot, Onion and Cheese Muffins

Name: Carrot, Onion and Cheese Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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)

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Recipe by Sonya01

from kraft.com.au

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READY IN: 40mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

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

Place Philly*, milk, egg, carrot and spring onions in a bowl and stir to combine.
Add flour, sugar, baking powder, cumin, turmeric and Singles* and mix until just combined.
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.

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