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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 14 |
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So, the other day, I go on yet another health kick and drop by the local farmer's market and buy a little of everything they had: if it was crunchy, I bought it. So, here I am, off the health kick, hating raw veggies again and wondering what in the world am I going to do with all these vegetables and no meat. I found this off Campbell's Soup Australia (. random. You can probably just look up the original 'cause I made a few changes. Ingredients:
1 (10 ounce) can campbell's condensed cream of celery soup |
1 egg |
1 small onion, quartered |
1 1/2 cups celery, diced |
1/2 cup fat free sour cream |
1/2 cup reduced-fat milk (1 or 2%, stay away from skim) |
2 1/2 cups all-purpose flour |
3 3/4 teaspoons baking powder |
1 1/4 teaspoons salt |
paper baking cups or nonstick cooking spray |
Directions:
1. Preheat oven to 400 degrees F.
2. Either grease up your 12-tin muffin tray or line it with the paper cups.
3. Combine all ingredients, in no particular order, into a large bowl. Try to only stir as much as you have to, 15 or 17 turns of the spoon ought to do you.
4. Spoon mixture into muffin tins, equal amounts into each tin.
5. Bake for 25-27 minutes. Start checking on them, however, at 20 minutes. My oven's kinda old so your muffins may come out more quickly.
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