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.