Celery Muffins Recipe

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Ingredients:

Serving

1 (10 oz) can campbell's condensed cream of celery soup
1 egg
1 small onion, quartered
1 1/2 cups celery, diced
1/2 cup fat free sour cream
1/2 cup reduced-fat milk (1 or 2%, stay away from skim)
2 1/2 cups all-purpose flour
3 3/4 tsp baking powder
1 1/4 tsp salt
paper baking cups or nonstick cooking spray

Directions:

Preheat oven to 400 degrees F.
Either grease up your 12-tin muffin tray or line it with the paper cups.
Combine all ingredients, in no particular order, into a large bowl. Try to only stir as much as you have to, 15 or 17 turns of the spoon ought to do you.
Spoon mixture into muffin tins, equal amounts into each tin.
Bake for 25-27 minutes. Start checking on them, however, at 20 minutes. My oven's kinda old so your muffins may come out more quickly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	102.95 Kcal (431 kJ)
Calories from fat	6.88 Kcal
		% Daily Value*
Total Fat	0.76g	1%
Cholesterol	13.13mg	4%
Sodium	253.33mg	11%
Potassium	229.78mg	5%
Total Carbs	20.34g	7%
Sugars	0.87g	3%
Dietary Fiber	1.01g	4%
Protein	3.41g	7%
Vitamin C	0.8mg	1%
Iron	0.4mg	2%
Calcium	91.9mg	9%

Amount Per 100 g
Calories	165.66 Kcal (694 kJ)
Calories from fat	11.06 Kcal
		% Daily Value*
Total Fat	1.23g	1%
Cholesterol	21.13mg	4%
Sodium	407.61mg	11%
Potassium	369.71mg	5%
Total Carbs	32.73g	7%
Sugars	1.4g	3%
Dietary Fiber	1.63g	4%
Protein	5.49g	7%
Vitamin C	1.4mg	1%
Iron	0.6mg	2%
Calcium	147.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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