Pumkin & Tomato Soup Muffins

Submitted by Wayne GATT

Pumkin & Tomato Soup Muffins

No ratings yet
Serving: 4
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 1 1/2 cups self-raising flour
  • 2 cups grated tasty cheese
  • 3/4 tomato soup ,or pumpkin soup
  • 1 egg
  • 1/3 cup of veg oil
  • Some chopped fresh basil for the tomato soup
  • Cream cheese
  • Salt and pepper to taste


  • Mix dry ingredients together,
  • Mix wet ingredients together,
  • Mix all together,
  • Half fill each muffin hole with the mix , then add a teaspoon of cream cheese , then fill 3/4 full with the mix covering the cream cheese,
  • Add muffin tray to the s/c with a tea towel under the lid ,
  • Cook for an hour on high ,insert a skewer to see if it comes out clean

5 thoughts on “Pumkin & Tomato Soup Muffins”

  1. Paulene @ Slow Cooker Central

    I cooked the pumpkin version today
    I used 3/4 can of soup
    I chose a herbed cream cheese
    This made 12 in individual silicone cupcake cases
    In my 7L searing slow cooker these took 1hr 45mins

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top