Sunday, February 15, 2009

You've Heard of Lentil Soup with Cornbread...

Now you can have them all in one! Meet my very own creation of Lentil Soup Cornbread Muffins! Moist, satisfying, HEALHTY, everything you could hope for in a lil package! Yes they are super yummy too! Hum...what else could I make muffins out of?

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 lentil 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.

1 comment:

HangryPants said...

That is really interesting! The soup muffin possibilities are endless.

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