Sundried Tomato & Parmesan Muffins (With a Twist)

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READY IN: 35mins
SERVES: 12
YIELD: 12 Muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to moderately hot (190° Celsius or 375° Fahrenheit. Fan forced ovens use 160° Celsius or 340° Fahrenheit).
  • Sift dry ingredients into a large bowl. Stir through Parmesan, tomatoes, onions and garlic.
  • Whisk together the cream cheese and egg (if using an electric mixer you must use the whisk attachment for this, the paddle won't do the job, start on slow). Gradually whisk in milk and oil until smooth (if using an electric mixer take the speed up to medium to incorporate the milk and oil). Gradually add in dry ingredients and mix until just combined (electric mixers can use a paddle for this part).
  • Spoon into 12 muffin pans (or 6 Texas muffin pans). Sprinkle with extra Parmesan and bake for 20 - 25 minutes or until cooked through (a skewer will come out clean when inserted into one of the muffins) and are golden on top.
  • Allow to cool in pan for 5 minutes before turning out onto a wire rack. Serve warm or cold.
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