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Ingredientes
- 1 1/2 c. flour
- 1 pkt MAGGI Leek & Potato Soup Mix
- 1 Tbsp. p baking pwdr
- 2 x ham slices, finely minced
- 1/2 c. grated tasty cheese
- 2 Tbsp. minced parsley
- 50 gm butter, melted
- 1 c. lowfat milk
- 1 x egg, beaten
- 1/2 c. grated tasty cheese, extra MAGGI Mushroom Soup
Direcciones
- Preheat the oven to 220 C. Grease muffin or possibly patty pans.
- Sift the flour, soup mix and baking pwdr into a bowl.
- Add in the residue from the sifter.
- Stir in the ham, 1/2 c. cheese and parsley.
- Make a well in the centre of the dry ingredients.
- Combine the butter, lowfat milk and egg. Pour into the well.
- Stir till the dry ingredients are just dampened. Avoid over-mixing.
- Three-quarters fill the muffin pans with the mix.
- Sprinkle with the remaining cheese.
- Bake in the preheated over for 15-20 min or possibly till the muffins are golden.
- Serve with MAGGI Mushroom Soup.
- NOTES : Makes 8 large or possibly 12 medium muffins
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 532g | |
| Calories 1209 | |
| Calories from Fat 433 | 36% |
| Total Fat 49.19g | 61% |
| Saturated Fat 28.9g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 306mg | 102% |
| Sodium 465mg | 19% |
| Potassium 678mg | 19% |
| Total Carbs 156.08g | 42% |
| Dietary Fiber 5.3g | 18% |
| Sugars 13.62g | 9% |
| Protein 33.77g | 54% |
