Blue Cheese and Parsnip Muffins

• 2 cups SR flour
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 125g block PHILADELPHIA Cream Cheese, softened
• 1 cup milk
• 1 cup grated parsnip
• 2 spring onions, sliced
• 100g blue cheese, crumbled

1. Sift flour and salt into a bowl.
2. Beat eggs with Philly* and milk until smooth, stir into flour with parsnip and spring onions.
3. Take care not to over mix.
4. Spoon mixture into greased 1/2 cup muffin tins, then crumble over the blue cheese.
5. Bake at 200C for 20 minutes or until golden brown.
6. Serve warm or cold.

flour, salt, eggs, cream cheese, milk, grated parsnip, spring onions, blue cheese

Taken from www.kraftrecipes.com/recipes/blue-cheese-parsnip-muffins-103359.aspx (may not work)