Sundried Tomato & Parmesan Muffins (With A Twist)

Name: Sundried Tomato & Parmesan Muffins (With A Twist)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 125 g philadelphia light cream cheese; 125 ml sun-dried tomato preserve oil (the oil sun-dried tomatoes are kept in); 250 ml skim milk; 290 g self raising flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup sun-dried tomato, roughly chopped; 1 small onions, diced or 3 spring onions, sliced; 1 garlic clove, crushed; 1/2 cup fresh parmesan cheese, finely grated; 1/4 cup fresh parmesan cheese, finely grated for extra

Servings: persons

1 egg
125 g philadelphia light cream cheese
125 ml sun-dried tomato preserve oil (the oil sun-dried tomatoes are kept in)
250 ml skim milk
290 g self raising flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sun-dried tomato, roughly chopped
1 small onions, diced or 3 spring onions, sliced
1 garlic clove, crushed
1/2 cup fresh parmesan cheese, finely grated
1/4 cup fresh parmesan cheese, finely grated for extra

1
Preheat oven to moderately hot (190u00b0 Celsius or 375u00b0 Fahrenheit. Fan forced ovens use 160u00b0 Celsius or 340u00b0 Fahrenheit).
2
Sift dry ingredients into a large bowl. Stir through Parmesan, tomatoes, onions and garlic.
3
Whisk together the cream cheese and egg (if using an electric mixer you must use the whisk attachment for this, the paddle won't do the job, start on slow). Gradually whisk in milk and oil until smooth (if using an electric mixer take the speed up to medium to incorporate the milk and oil). Gradually add in dry ingredients and mix until just combined (electric mixers can use a paddle for this part).
4
Spoon into 12 muffin pans (or 6 Texas muffin pans). Sprinkle with extra Parmesan and bake for 20 - 25 minutes or until cooked through (a skewer will come out clean when inserted into one of the muffins) and are golden on top.
5
Allow to cool in pan for 5 minutes before turning out onto a wire rack. Serve warm or cold.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 egg, 125 g philadelphia light cream cheese, 125 ml sun-dried tomato preserve oil (the oil sun-dried tomatoes are kept in), 250 ml skim milk, and more.

Yes, Sundried Tomato & Parmesan Muffins (With A Twist) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!