a real neat recipe tastes just great
jan
Souper Muffins
Who would have thought to put soup in a Muffin? Karen O’Connor from Wellington did and this recipe was chosen as the winner of our National Soup Week Recipe Competition. These taste fantastic – give them a try!
Prep time:
Cook time:
Serves:
Makes 12 medium muffins
Ingredients
- 1 3/4 cups self raising flour
- 535g can Wattie's Big n' Hearty Soup Corn & Bacon Chowder
- 1 egg, beaten
- 75g butter or margarine, melted
- 2 Tbsp grated Cheese
Method
1. Preheat oven to 210ºC. Lightly grease a standard-sized muffin tin.
2. Sift flour into a bowl and make a well in the middle.
3. Stir together the Wattie’s Corn&Bacon Chowder and egg. Pour into the well and stir together gently, adding the butter at the end.
4. Divide the mixture evenly among the muffin tins and sprinkle with cheese. Bake in preheated oven and cook for 20-25 minutes or until muffins are golden and spring back when touched in the centre.
