These are Angelique and Amy’s favourite muffins
1 packet of Maggi Bacon and Onion soup
1 and a half cups of flour
1 tablespoon baking powder
1 egg beaten
1 cup of milk
50 grams of melted butter
1 tablespoon of chopped parsley
Preheat your oven to 200C and grease the muffin pan with a little oil or butter.
Sift soup mix, flour and baking powder into a bowl. Add residue from sifter. Make a well in the centre of the dry ingredients.
Combine the egg, milk and butter, and parsley. Pour the mixture into the well and stir until the dry ingredients are just dampened.
Three-quarters fill muffin pans with mixture.
Bake in the oven for 15-20 minutes or until golden brown