A different, savoury, muffin recipe. These are great in place of bread or rolls with a meal like a stew, or with a salad or soup. You can leave out the parsley or chives if you want.

Mushroom Muffins

Joan Donogh
Savory muffin made with a can of mushroom soup.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Brunch
Cuisine American
Servings 12

Ingredients
  

  • 1 egg
  • 1/2 cup melted butter
  • 1/4 cup milk
  • 1 can 10 oz. cream of mushroom soup
  • 1 3/4 cup flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh parsley or chives or 2 teaspoons dried

Instructions
 

  • In a medium bowl, beat egg. Add melted butter, milk, and soup. Stir to combine.
  • In a large bowl mix flour, baking powder, salt, and parsley or chives.
  • Add the liquid ingredients to the flour mixture and stir just to combine.
  • Fill greased or paper lined muffin cups with batter, and bake at 425 degrees F. for 20 minutes.

 

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