Classic Mushroom Soup With Savoury Cheese Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jude1 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 | MAGGI Leek & Potato Soup Mix | |
| 1 | T | P baking powder |
| 2 | Ham slices, finely chopped | |
| 1/2 | c | Grated tasty cheese |
| 2 | T | Chopped parsley |
| 50 | g | Butter, melted |
| 1 | c | Milk |
| 1 | Egg, beaten | |
| 1/2 | c | Grated tasty cheese, extra |
| MAGGI Mushroom Soup |
INSTRUCTIONS
Preheat the oven to 220 C. Grease muffin or patty pans. Sift the flour, soup mix and baking powder into a bowl. Add the residue from the sifter. Stir in the ham, 1/2 cup cheese and parsley. Make a well in the centre of the dry ingredients. Combine the butter, milk and egg. Pour into the well. Stir until the dry ingredients are just dampened. Avoid over-mixing. Three-quarters fill the muffin pans with the mixture. Sprinkle with the remaining cheese. Bake in the preheated over for 15-20 minutes or until the muffins are golden brown. Serve with MAGGI Mushroom Soup. Converted by MC_Buster. NOTES : Makes 8 large or 12 medium muffins Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1465
Calories From Fat: 614
Total Fat: 69.4g
Cholesterol: 371.8mg
Sodium: 2707.8mg
Potassium: 929.3mg
Carbohydrates: 161g
Fiber: 5.3g
Sugar: 13.1g
Protein: 48g