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Butternut Soup Muffins with Honey Cinnamon Butter by Jenni Eagen

Ingredients
Serves:
1 3/4 cup s
flour
3 teaspoon s
baking powder
1/4 teaspoon
salt
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh chives
1 teaspoon
fresh nutmeg
1
egg
1/2 cup
melted butter
1/4 cup
milk
1 can
(10 oz.) Wolfgang Puck® Butternut Squash Soup
1/2 cup
unsalted butter, softened
2 tablespoon s
honey
2 teaspoon s
cinnamon
  1. In a large bowl mix flour, baking powder, salt, parsley, chives and nutmeg.
  2. In separate large bowl, beat egg. Add melted butter, milk, and soup. Stir to combine.
  3. Add the liquid ingredients to the dry mixture and stir just to combine. Fill greased or paper lined muffin cups with batter, and bake at 425 degrees F. for 25 minutes.
  4. Combine softened butter, honey and cinnamon in medium bowl with mixer and whip at high speed until fluffy (approximately 2-3 minutes).
  5. Serve muffins warm with room temperature butter.
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Average: 1 (2 votes)

About this Recipe

Wolfgang’s naturally creamy Butternut Squash Soup makes a delicious surprise appearance in this Butternut Soup Muffins Recipe. A savory treat with breakfast, lunch or dinner.

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