Leftover soup muffins
MAKES 4 READY IN 40 MINS
● 120g plain flour ● 1tsp baking powder● 1tsp garlic powder/granules (optional) ● 2tbsp olive oil ● 1 large egg, lightly beaten ● About 120ml leftover soup, puréed (more or less, as needed) ● 50g grated strong cheese (Cheddar, Comté, Gouda) ● A small handful of fresh chopped herbs (optional) ● 1 spring onion, finely chopped (optional)
1 Preheat the oven to 180°C/Gas 4 and line four holes of a large muffin tray with paper cases or baking paper.
2 In a mixing bowl, whisk the flour, baking powder, garlic powder (if using) and salt and pepper together with a fork. Add the oil and egg to the flour mixture and stir. Then add the soup – just enough to make a thick batter that falls easily off the end of a spoon.
Stir in the cheese and, if using, the herbs and spring onion. Add a splash more
