Tomato and Parmesan Breakfast Muffins Recipe

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Ingredients:

Serving

2 cups self-raising flour
1/2 tsp baking powder
1/4 tsp 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

Directions:

COMBINE sifted flour, baking powder and salt into a large bowl. Add Parmesan, tomato, spring onion and garlic and mix to combine.
WHISK together the Philly* and egg until smooth. Whisk in the milk and oil. Add to flour mixture and mix until just combined.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1128.78 Kcal (4726 kJ)
Calories from fat	295.81 Kcal
		% Daily Value*
Total Fat	32.87g	51%
Cholesterol	91.15mg	30%
Sodium	1236.19mg	52%
Potassium	232.12mg	5%
Total Carbs	180.16g	60%
Sugars	5.6g	22%
Dietary Fiber	5.87g	23%
Protein	27.64g	55%
Vitamin C	2.4mg	4%
Iron	1.7mg	9%
Calcium	638.5mg	64%

Amount Per 100 g
Calories	376.06 Kcal (1574 kJ)
Calories from fat	98.55 Kcal
		% Daily Value*
Total Fat	10.95g	51%
Cholesterol	30.37mg	30%
Sodium	411.85mg	52%
Potassium	77.33mg	5%
Total Carbs	60.02g	60%
Sugars	1.86g	22%
Dietary Fiber	1.96g	23%
Protein	9.21g	55%
Vitamin C	0.8mg	4%
Iron	0.6mg	9%
Calcium	212.7mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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