Celery Muffins

Name: Celery Muffins
Ingredients: 1 (10 ounce) can Campbell's condensed cream of celery soup; 1 egg; 1 small onion, quartered; 1 1/2 cups celery, diced; 1/2 cup fat free sour cream; 1/2 cup reduced-fat milk (1 or 2%, stay away from skim); 2 1/2 cups all-purpose flour; 3 3/4 teaspoons baking powder; 1 1/4 teaspoons salt; paper baking cups or nonstick cooking spray

10 ingredients

5 steps

Ingredients

1 (10 ounce) can Campbell's condensed cream of celery soup
1 egg
1 small onion, quartered
1 1/2 cups celery, diced
1/2 cup fat free sour cream
1/2 cup reduced-fat milk (1 or 2%, stay away from skim)
2 1/2 cups all-purpose flour
3 3/4 teaspoons baking powder
1 1/4 teaspoons salt
paper baking cups or nonstick cooking spray

Directions

1

Preheat oven to 400 degrees F.
2

Either grease up your 12-tin muffin tray or line it with the paper cups.
3

Combine all ingredients, in no particular order, into a large bowl. Try to only stir as much as you have to, 15 or 17 turns of the spoon ought to do you.
4

Spoon mixture into muffin tins, equal amounts into each tin.
5

Bake for 25-27 minutes. Start checking on them, however, at 20 minutes. My oven's kinda old so your muffins may come out more quickly.