Tomato and Parmesan Breakfast Muffins

Tomato and Parmesan Breakfast Muffins
5 Mins
Prep time
30 Mins
Cooking time
Serves 6

What you need

  • 2 cups self-raising flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup semi sundried tomatoes, roughly chopped
  • 3 spring onions, sliced
  • 1 clove garlic, crushed
  • 125g PHILADELPHIA Extra Light Spreadable Cream Cheese
  • 1 egg
  • 1 cup milk
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese, extra

How to make it

  • COMBINE sifted flour, baking powder and salt into a large bowl. Add Parmesan, tomatoes, spring onions 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 x ¾ cup capacity greased Texas muffin pans. Sprinkle with extra Parmesan and bake at 190°C for 25 minutes or until cooked through. Serve warm.