Carrot, Onion And Cheese Muffins - cooking recipe

Ingredients

125 g philadelphia cream cheese spread, softened
1 cup low-fat milk
1 (55 g) eggs
1 cup grated carrot
3 spring onions, finely chopped
2 cups self-raising flour
2 tablespoons brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
4 cheese slices, singles crumbled (Kraft free)

Preparation

Place Philly*, milk, egg, carrot and spring onions in a bowl and stir to combine.
Add flour, sugar, baking powder, cumin, turmeric and Singles* and mix until just combined.
Spoon mixture into 12 x 1/2 cup capscity greased muffin pans and bake at 190\u00b0C for 30 minutes, or until golden. Serve hot or cold.