https://www.philly.com.au/recipe/tomato-and-parmesan-muffins/

Back

Tomato and Parmesan Muffins

Tomato and Parmesan Muffins
10 Mins
Prep time
25 Mins
Cooking time
Serves 4

What you need

  • 2 cups self-raising flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup finely grated Parmesan cheese
  • ½ cup semi sundried tomatoes, roughly chopped
  • 3 spring onions, sliced
  • 1 clove garlic, crushed
  • 125g PHILADELPHIA Spreadable Extra Light Cream Cheese
  • 1 egg
  • 1 cup milk
  • ¼ cup olive oil
  • ¼ cup finely grated Parmesan cheese, extra

 

How to make it

  • SIFT the dry ingredients into a large bowl. Stir through Parmesan, tomatoes, onions and garlic.
  • WHISK together the PHILLY and egg then gradually whisk in milk and oil until smooth. Pour into the flour mixture and stir until just combined.
  • SPOON into 6 x ¾ cup capacity greased Texas muffin pans. Sprinkle with extra Parmesan and bake in a moderately hot oven 190°C for 20-25 minutes or until cooked when tested. Allow to cool on a wire rack for 5 minutes before turning out of the pan. Serve warm or cold.
More recipes you will love
PHILLY Lamingtons
PHILLY Lamingtons
PHILLY Berry and Muesli Cups
PHILLY Berry and Muesli Cups
PHILLY Banana Bread French Toast
PHILLY Banana Bread French Toast
Citrus and White Chocolate Cheesecake
Citrus and White Chocolate Cheesecake