Tomato and Parmesan Breakfast Muffins Recipe

Name: Tomato and Parmesan Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 cups self-raising flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup grated Parmesan cheese, and more.

Yes, Tomato and Parmesan Breakfast Muffins falls under the Breakfast 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.

Tomato and Parmesan Breakfast Muffins

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