Sundried Tomato & Parmesan Muffins (With A Twist) - cooking recipe

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

Preparation

Preheat oven to moderately hot (190\u00b0 Celsius or 375\u00b0 Fahrenheit. Fan forced ovens use 160\u00b0 Celsius or 340\u00b0 Fahrenheit).
Sift dry ingredients into a large bowl. Stir through Parmesan, tomatoes, onions and garlic.
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).
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.
Allow to cool in pan for 5 minutes before turning out onto a wire rack. Serve warm or cold.