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Souper Muffins
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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!

Makes 12 medium muffins
Prep Time 10 minutes
Cook Time 20 minutes
Easy

Ingredients

1 ¾ cups self-raising flour
535 g can Wattie's Big & Hearty Corn & Bacon Chowder
1 egg, beaten
75 g butter or margarine, melted
2 Tbsp grated cheese

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Preheat oven to 210°C. Lightly grease a standard-sized muffin tin.
Step 2
2. Sift flour into a bowl and make a well in the middle.
Step 3
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.
Step 4
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.

Tips

What do I need?
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1 ¾ cups self-raising flour
535 g can Wattie’s Big & Hearty Corn & Bacon Chowder
1 egg, beaten
75 g butter or margarine, melted
2 Tbsp grated cheese
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