Tomato and Parmesan Breakfast Muffins |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from .au 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 |
Directions:
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.
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