Mom found this recipe on FB and she was intrigued. How could Tomato Soup Muffins not taste like tomato soup?
Ingredients
- 1/4 cup butter
- 1 cup sugar
- 1 large egg
- 1 (10 3/4 oz) can of condensed tomato soup, undiluted
- 1 tsp baking soda
- 1 1/2 cups sifted all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/3 cup raisins
- 1/3 cup toasted walnuts (coarsely broken)
For the cream cheese frosting:
- 2 1/2 TBS butter, at room temperature
- 4 TBS cream cheese, at room temperature
- few drops of vanilla extract
- 1 cup 10X icing sugar
Instructions
- Preheat the oven 350 degrees. Butter an 8 by 4 inch loaf tin and line with baking paper. Set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the egg. Beat in the tomato soup.
- Sift together the flour, soda, baking powder and spices. Add to the creamed mixture and mix together just to combine. Fold in the raisins and nuts.
- Spread in the loaf pan and bake for 40 to 45 minutes until well risen and a toothpick inserted in the center comes out clean. Our muffins baked for 30 minutes.
- Let cool in the tin for 10 minutes, then tip out onto a wire rack to cool completely.
- When the cake has cooled make the frosting. Beat everything together until smooth, adding enough icing sugar to give you a smooth, thickish yet spreadable frosting. Spread over the top of the cake.
- Cut into thick slices to serve
~~We made muffins and not a loaf cake. We did not make the frosting and we didn't use raisins. We used dried cranberries because we dogs can't eat raisins.
Check out the color of the batter~
As your taste tester, I say this is delicious!
The muffins are out of the oven and they are a beautiful color!
Love ya lots♥
Duke
