The original recipe was taken from the Kraft Philadelphia Cheese cookbook "Simply Heaven Volume 2". Being a girl who usually has to put a smear of butter or olive oil spread on muffins, these came as a shock to me as the cream cheese (being the twist and the reason it's in a cream cheese cookbook after all) gave such a moist muffin and delivered enough creaminess that it needed no other additions. This is perhaps the first non-butter or margarine muffin recipe I've ever used. The original recipe uses olive oil, spring onions and semi-dried tomatoes (same quantity amount), but as we had a big jar of sundried tomatoes in the fridge needing to be used up I decided to tweak it a little (which in my opinion, gave it a lot more flavour than the original recipe would have). This is my tweaked version of the recipe, not the original word for word from the book.