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https://www.philly.com.au/recipe/tomato-and-parmesan-breakfast-muffins/
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Tomato and Parmesan Breakfast Muffins
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Tomato and Parmesan Breakfast Muffins
5 Mins
Prep time
30 Mins
Cooking time
Serves
6
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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.
Recipe or Meal Type
Brunch
Cuisines
Picnic
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