Cheesy Vegetable and Sundried Tomato Muffins

• 1 1/2 cups SR flour
• 1/2 teaspoon salt
• pinch cayenne pepper
• 1 potato, peeled and grated
• 3 spring onions, chopped
• 1/2 cup semi sun-dried tomatoes, chopped
• 1 1/2 cups grated KRAFT Colby Cheese
• 1/2 cup milk
• 1 egg
• 1/3 cup semi sun-dried tomatoes, halved lengthways, extra
• 1/2 cup grated KRAFT Colby Cheese, extra

1. SIFT the flour, salt and cayenne into a bowl, add the vegetables, tomatoes and cheese.
2. Whisk together milk and egg then stir into dry ingredients until combined.
3. Spoon into 12 greased 1/2 cup capacity muffin pans.
4. Top each with extra tomatoes and cheese.
5. BAKE in a moderate 180 degrees C oven for 20-25 minutes.
6. Cool 5 minutes on a wire rack before turning out.
7. Serve warm.

flour, salt, cayenne pepper, potato, spring onions, semi sundried tomatoes, colby cheese, milk, egg, semi sundried tomatoes, colby cheese

Taken from www.kraftrecipes.com/recipes/cheesy-vegetable-sundried-tomato-muffins-114498.aspx (may not work)