Tomato and Parmesan Muffins

Ingredients

• 2 cups self-raising flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup finely grated
• Parmesan cheese
• ½ cup semi sundried tomatoes,roughly chopped
• 3 spring onions, sliced
• 1 clove garlic, crushed
• 125g PHILADELPHIA Spreadable Extra Light Cream Cheese
• 1 egg
• 1 cup milk
• ¼ cup olive oil
• ¼ cup finely grated Parmesan cheese, extra

Method

• SIFT the dry ingredients into a large bowl. Stir through Parmesan, tomatoes, onions and garlic.
• WHISK together the PHILLY and egg then gradually whisk in milk and oil until smooth. Pour into the flour mixture and stir until just combined.
• SPOON into 6 x ¾ cup capacity greased Texas muffin pans. Sprinkle with extra Parmesan and bake in a moderately hot oven 190°C for 20–25 minutes or until cooked when tested. Allow to cool on a wire rack for 5 minutes before turning out of the pan. Serve warm or cold.