I usually don't enter contests. The old adage "If it weren't for bad luck, I wouldn't have any luck at all" fits me to a T...
But for some strange, wacky reason I decided to enter this one. Not sure exactly why...maybe I felt the need to be challenged?
I played with five different recipes, made them, had a taste testing and we voted based on the judging criteria:
50% Originality 20% Healthy Ingredients 20% Creativity 10% Photo Appeal
So how does one use a can of soup in an original way with healthy ingredients creatively? Odd how taste wasn't even a factor, eh?
Out of the five different recipes, this one won every category: Butternut Soup Muffins!
- It's original. A muffin made from soup? Really?
- It's healthy. Butternut Squash is is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.
- It's creative. Muffins make people happy. But a savory muffin? How creative!
- The photo is awesome...(see above photo) Papa Bear and Steven spent 20+ minutes taking pictures of these (and all the other finished recipes) and plated/shot like a couple of pros. What would I do without my two heroes???
|Add some flour to a large bowl.|
|Add some baking powder...|
|Chop up some fresh parsley - take a whiff - then add it to the bowl.|
|Ditto with some chives - repeat whiff.|
|Grate in some fresh nutmeg (double whiff!)|
|Mmmmmelted butter! Combine with an egg...|
|Add soup to egg and butter.|
|Add some buttermilk to the soup/egg mixture.|
|Combine wet into dry...|
|...and you get this lovely concoction!|
|Line a muffin tin with paper liners (if you want to be lazy like me!) and fill.|
|After 25 minutes of a 425 degree oven, you will have savory muffin goodness!|
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon fresh nutmeg
1/2 cup melted butter
1/4 cup buttermilk (or regular milk works fine too)
1 can (10 oz.) Wolfgang Puck Butternut Squash Soup
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons honey
2 teaspoons cinnamon
In a large bowl mix flour, baking powder, salt, parsley, chives and nutmeg. In separate large bowl, beat egg. Add melted butter, milk, and soup. Stir to combine. 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.
Combine softened butter, honey and cinnamon in medium bowl with mixer and whip at high speed until fluffy (approximately 2-3 minutes).
Serve muffins warm with room temperature butter.