Mushroom Muffins
From: Ginette, Rosemere, Quebec, Canada
Comments: Excellent with soup or main dish, instead of bread. Very easy and fast to prepare. Can easily be frozen.
For a change, use another canned creamy soup, any will do.
Servings: 12 muffins
IngredientsPreparation
  • 1 egg
  • 1/3 cup [80 mL] oil or melted shortening [75 g]
  • 1/4 cup [60 mL] milk
  • 1 [10 ounces / 284 mL] can cream of mushroom soup concentrate
  • 1 1/2 cups [210 g] all-purpose flour
  • 3 teaspoons [15 mL] baking powder
  • 1/4 teaspoon [1 mL] salt
  • 2 tablespoons [30 mL] chopped parsley or chives [optional]
  • Beat egg; mix in oil or melted shortening, milk and cream of mushroom soup concentrate.
  • Mix together flour, baking powder and salt.
  • Add liquid ingredients to dry ingredients, along with chopped parsley or chives, mixing just enough to dampen.
  • Bake into a preheated 375°F [190°C] oven for 15 to 20 minutes.