Saturday, February 21, 2009

Clam Chowder Muffins

After my Lentil Muffins were a hit, I knew the possibilities were endless! These Clam Chowder Muffins were SO yummy! There were chunks of potatoes and clams in every bite! I wanted to add some mixed veggies but there was so much going on in the soup already I didn't wanna overdo it! Maybe next time! :)
Ingredients: (12 muffins)

1 c all-purpose flour
1 c cornmeal
2 Tbsp sugar
2 tsp baking powder
¼ tsp salt
1 egg, slightly beaten
1 can Clam Chowder soup
½ c milk
4 Tbsp butter, melted


1. Preheat the oven to 400°F. Grease or line 12 muffins cups.

2. Combine flour, cornmeal, sugar, baking powder and salt. Add milk, egg, soup and butter; stir until dry ingredients are moistened.

3. Pour into muffin pan and bake for 20 to 25 minutes or until a toothpick inserted in the cornbread comes out clean.

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