Egg and Pancetta Muffins

• 250g PHILADELPHIA Spreadable Cream Cheese
• 9 thin slices (60g) pancetta or bacon, chopped
• 1/2 cup sour cream
• 3/4 cup milk
• 1 cup SR flour
• 1/2 cup plain flour
• 1 egg
• 1/2 cup KRAFT* Grated Parmesan Cheese
• 6 eggs, boiled for 3 minutes, cooled, peeled and halved

1. Mix Philly* with a wooden spoon until smooth.
2. Fold through remaining ingredients except boiled eggs until just combined.
3. Spoon one tablespoon of mixture into the base of 12 x 1/2 cup capacity muffin tin.
4. Place an egg half into the centre of the base.
5. Top with remaining mix to cover.
6. Bake at 200C for 15 minutes or until cooked through.
7. Serve warm or cold.

philadelphia, thin, sour cream, milk, flour, flour, egg, parmesan cheese, eggs

Taken from www.kraftrecipes.com/recipes/egg-pancetta-muffins-103330.aspx (may not work)