Carrot, Onion and Cheese Muffins |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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from .au 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:
1. Place Philly*, milk, egg, carrot and spring onions in a bowl and stir to combine.
2. Add flour, sugar, baking powder, cumin, turmeric and Singles* and mix until just combined.
3. 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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