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!
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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1. Preheat oven to 210°C. 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.
What do I need?
1 ¾ cups self-raising flour
535 g can Wattie’s Big & Hearty Corn & Bacon Chowder