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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I was intrigued when I saw this recipe because I'd never seen a muffin recipe that used Cream of Mushroom Soup as an ingredient. Haven't tried these, but they sound like they would go great with a bowl of soup or some roast and gravy. From the book, Joey Green's Mealtime Magic. Ingredients:
2 cups sifted flour |
1 tablespoon baking powder |
1 tablespoon sugar |
1/2 teaspoon salt |
1 (10 3/4 ounce) can cream of mushroom soup |
1 egg, beaten |
1/4 cup shortening, melted |
Directions:
1. Preheat oven to 400 degrees.
2. Spray 12-cup muffin pan with nonstick cooking spray.
3. In large bowl, sift together flour, baking powder, sugar and salt; make a well in the center. Set aside.
4. In another bowl, combine soup, egg, and shortening; pour into flour well. Stir until just mixed (overmixing will cause the muffins to be tough.).
5. Fill prepared muffin pans two-thirds full. Bake 20 minutes. Serve warm.
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