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