Pumkin & Tomato Soup Muffins


September 26, 2014

Pumkin & Tomato Soup Muffins 0 0 5 0
  • Prep: 20 mins
  • Cook: 1 hr
  • 20 mins

    1 hr

    1 hr 20 mins

  • Yields: 4


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


1Mix dry ingredients together,

2Mix wet ingredients together,

3Mix all together,

4Half 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,

5Add muffin tray to the s/c with a tea towel under the lid ,

6Cook for an hour on high ,insert a skewer to see if it comes out clean

Submitted by Wayne GATT


5 Reviews

I made these today with 3/4 of the can so around 1.5 cups

I made these today with 3/4 of the can so around 1.5 cups

Paulene @ Slow Cooker Central

August 22, 2020

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


August 20, 2020

These sound great. In the recipe, is that 3/4 _cup_ of soup? (The unit of mesaure seems to be missing.)

Michelle Mullins

August 20, 2020

Oh! Wow these look good……..3/4 soup? Is that can or cup please 😊

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