Butternut Soup Muffins with Honey Cinnamon

By jodieg

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.

Ingredients

• 1 3/4 cups flour
• 3 teaspoons 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 tablespoons honey
• 2 teaspoons cinnamon

Preparation

Step 1

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.