Submitted by Wayne GATT
Pumkin & Tomato Soup Muffins
Serving: 4
Ingredients
- 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
Instructions
- 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
Tried this recipe?Scroll Down To Share What You Think
Oh! Wow these look good……..3/4 soup? Is that can or cup please ?
I made these today with 3/4 of the can so around 1.5 cups
These sound great. In the recipe, is that 3/4 _cup_ of soup? (The unit of mesaure seems to be missing.)
I made these today with 3/4 of the can so around 1.5 cups
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