Egg and Pancetta Muffins

Name: Egg and Pancetta Muffins
Ingredients: 250g PHILADELPHIA Spreadable Cream Cheese; 9 thin slices (60g) pancetta or bacon, chopped; 1/2 cup sour cream; 3/4 cup milk; 1 cup SR flour; 1/2 cup plain flour; 1 egg; 1/2 cup KRAFT* Grated Parmesan Cheese; 6 eggs, boiled for 3 minutes, cooled, peeled and halved

9 ingredients

7 steps

Ingredients

250g PHILADELPHIA Spreadable Cream Cheese
9 thin slices (60g) pancetta or bacon, chopped
1/2 cup sour cream
3/4 cup milk
1 cup SR flour
1/2 cup plain flour
1 egg
1/2 cup KRAFT* Grated Parmesan Cheese
6 eggs, boiled for 3 minutes, cooled, peeled and halved

Directions

1

Mix Philly* with a wooden spoon until smooth.
2

Fold through remaining ingredients except boiled eggs until just combined.
3

Spoon one tablespoon of mixture into the base of 12 x 1/2 cup capacity muffin tin.
4

Place an egg half into the centre of the base.
5

Top with remaining mix to cover.
6

Bake at 200C for 15 minutes or until cooked through.
7

Serve warm or cold.