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https://www.philly.com.au/recipe/pumpkin-sage-and-prosciutto-cheesecake-muffins/
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Pumpkin, Sage and Prosciutto Cheesecake Muffins
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Pumpkin, Sage and Prosciutto Cheesecake Muffins
15 Mins
Prep time
45 Mins
Cooking time
Serves
12
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What you need
1 tablespoon oil
1 red onion, finely chopped
8 thin slices prosciutto, roughly chopped
500g PHILADELPHIA Block Cream Cheese, softened
2 eggs, lightly beaten
1/2 cup cream
300g pumpkin, boiled/steamed until tender, mashed
1/4 cup KRAFT Grated Parmesan Cheese
1 tablespoon flour
1 tablespoon finely chopped sage
How to make it
HEAT oil in a frypan. Saute onion for 2 minutes or until translucent. Add prosciutto and fry until crisp. Remove from heat.
BEAT PHILLY until smooth. Add remaining ingredients and stir until just combined.
SPOON mixture into lined 1/2 cup muffin tins. Bake at 160°C for 15-20 minutes until golden.
Recipe or Meal Type
Entertaining
Cuisines
Baking
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