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Souper Muffins
Souper Muffins

Souper Muffins

18 Review(s)
Cook Minutes 30 Min
Prep : 10 minutes Cook: 20 minutes
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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!

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12 Servings
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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Step 1
1. Preheat oven to 210ºC. 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.
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