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)

Recipe by Sonya01

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from kraft.com.au

Ready In:: 40mins
Yields:
Units:

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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

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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