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!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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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How do I make it ?
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.