I’ve decided that we are going to start 2015 off with a bang.
So I made some muffins with condensed cream of mushroom soup!
These are Marvelous Muffins!
- 2 cups sifted flour
- 1 T baking powder
- 1 T sugar
- ½ tsp salt
- 1 can condensed cream of mushroom soup or cream of chicken soup
- ½ cup shopped walnuts
- 1 egg, beaten
- ¼ cup melted shortening
- Sift dry ingredients into a bowl; make a well in the center.
- Combine soup, walnuts, egg and shortening; pour into flour-well. Stir just until mixed.
- Fill greased muffin tins ¾ full. Bake in a hot oven (400 degrees) for about 20 minutes.
Who’s excited for mushroom muffins?
One thing this recipe had in its favor was that it came together quickly.
But the consistency of the batter was a bit dry. It almost seemed like cookie dough rather than muffin batter.
Aren’t the Valentine’s Day muffin cups sweet? It makes it festive!
“Okay, I give up. What the heck is in here?”
“Mushroom soup. And some walnuts.”
“These taste really weird.”
The Verdict: Weird
From The Tasting Notes –
I can pretty much pinpoint what the problem is in these, and surprisingly it isn’t the mushroom soup. It’s the sugar. I didn’t think that one tablespoon of sugar would make that much of a difference, so maybe cream of mushroom soup is a bit sweet on its own? In any case, it wasn’t right. These smelled like a sweet muffin, and when you bit into it them they tasted like sweet mushroom muffins. Which isn’t the worst thing ever…but it isn’t great either. Other than that, I was surprised to find that this recipe actually yielded a somewhat tender and moist muffin. If it wasn’t for the sweet, these would have actually been okay. I’m thinking if you want to try this, use cream of chicken soup and leave out the sugar. I bet they will be pretty good.