| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
pk |
MAGGI Leek & Potato Soup Mix |
| 1 |
tb |
P baking powder |
| 2 |
|
Ham slices; finely chopped |
| 1/2 |
c |
Grated tasty cheese |
| 2 |
tb |
Chopped parsley |
| 50 |
g |
Butter; melted |
| 1 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Grated tasty cheese; extra |
|
|
MAGGI Mushroom Soup |
INSTRUCTIONS
SERVE WITH
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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