Muffins

[butterfly_warrior]

I used a packet of mixed berries - blueberries, raspberries, black currants and red currants. I must say that the different berry flavours really make interesting!

BW

[butterfly_warrior]

I found a non-cheesy savoury muffin recipe that turned out ok (for a first time, I need to cook them a little hotter and longer in my oven), so I thought I'd share.

Savoury Pumpkin Muffins

2 cups SR flour, sifted
1 tsp baking powder
420g can HEINZ Condensed Cream of Pumpkin Soup
? cup light sour cream
? cup vegetable oil
2 eggs, lightly beaten
2 Tbsps chopped fresh parsley (or chives)

1. Preheat oven to 200?C. Combine flour and baking powder in a large bowl. Make a well in the centre.

2. Whisk together the soup, sour cream, oil, eggs and parsley. Gradually add the soup mixture into the flour. Stir until just combined.

3. Spoon mixture between 12 x 1/3 cup capacity lightly greased muffin pans. Bake for 15 minutes, or until lightly golden.



Came from the heinz website. It was great being able to use pumpkin soup instead of actual pumpkin. They are definitely a savoury muffin and won't adapt at all to be the sweet kind of pumpkin muffin (the soup is kinda salty), but they are really good!

BW