Tomato And Parmesan Breakfast Muffins

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 2 cups self-raising flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup grated parmesan cheese
• 1/2 cup semi sun-dried tomato, roughly chopped
• 3 spring onions, sliced
• 1 garlic clove, crushed
• 125 g philadelphia extra light cream cheese spread
• 1 egg
• 1 cup milk
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese, extra

Recipe

• 1 combine sifted flour, baking powder and salt into a large bowl. add parmesan, tomato, spring onion and garlic and mix to combine.
• 2 whisk together the philly* and egg until smooth. whisk in the milk and oil. add to flour mixture and mix until just combined.
• 3 divide mixture evenly between 6 × 1 cup capacity greased texas muffin pans. sprinkle with extra parmesan and bake at 190°c for 25 minutes or until cooked through. serve warm.