Celery Muffins Recipes

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CELERY MUFFINS



Celery Muffins image

So, the other day, I go on yet another health kick and drop by the local farmer's market and buy a little of everything they had: if it was crunchy, I bought it. So, here I am, off the health kick, hating raw veggies again and wondering what in the world am I going to do with all these vegetables and no meat. I found this off Campbell's Soup Australia (... random...) website. You can probably just look up the original 'cause I made a few changes.

Provided by OneFootInThePoorHou

Categories     Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 400 degrees F.
  • Either grease up your 12-tin muffin tray or line it with the paper cups.
  • 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.
  • Spoon mixture into muffin tins, equal amounts into each tin.
  • 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.

Nutrition Facts : Calories 137.7, Fat 2.1, SaturatedFat 0.7, Cholesterol 22, Sodium 563, Carbohydrate 25, Fiber 1.1, Sugar 2.2, Protein 4.5

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