Tomato and Parmesan Muffins

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

1. SIFT the dry ingredients into a large bowl.
2. Stir through Parmesan, tomatoes, onions and garlic.
3. WHISK together the PHILLY and egg then gradually whisk in milk and oil until smooth.
4. Pour into the flour mixture and stir until just combined.
5. SPOON into 6 x 3/4 cup capacity greased Texas muffin pans.
6. Sprinkle with extra Parmesan and bake in a moderately hot oven 190C for 2025 minutes or until cooked when tested.
7. Allow to cool on a wire rack for 5 minutes before turning out of the pan.
8. Serve warm or cold.
9. HANDY HINT: Muffins are best made and enjoyed on the same day, however they can be reheated successfully in a microwave oven, if desired.

flour, baking powder, salt, parmesan cheese, semi sundried tomatoes, spring onions, clove garlic, philadelphia, egg, milk, olive oil, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tomato-parmesan-muffins-122899.aspx (may not work)