Tomato and Parmesan Breakfast Muffins

• 2 cups self-raising flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 1/2 cup semi sun-dried 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

1. Combine sifted flour, baking powder and salt into a large bowl.
2. Add Parmesan, tomato, spring onion and garlic and mix to combine.
3. Whisk together the Philly* and egg until smooth.
4. Whisk in the milk and oil.
5. Add to flour mixture and mix until just combined.
6. Divide mixture evenly between 6 x 1 cup capacity greased Texas muffin pans.
7. Sprinkle with extra Parmesan and bake at 190C for 25 minutes or until cooked through.
8. Serve warm.

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-breakfast-muffins-104473.aspx (may not work)