Tasty Thursday

 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

1. Preheat the oven 350 degrees.  Butter an 8 by 4 inch loaf tin and line with baking paper. Set aside.
2. Cream the butter and sugar together until light and fluffy. Beat in the egg.  Beat in the tomato soup.
3. 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.
4. 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.  
5. Let cool in the tin for 10 minutes, then tip out onto a wire rack to cool completely.
6. 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. 
7. 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!

And now for the best part - the eats☺

They are spicy and taste similar to gingerbread.  You would never guess that canned tomato soup was an ingredient!

The recipe is a keeper, mom!

Love ya lots♥

Duke