Recipe - Pumpkin And Corn Mini Muffins

1 One half cup Flour
1 tablespoon Baking powder
1 pack MAGGI American Pumpkin and
Bacon Soup Mix
2 tablespoon Chopped parsley; (optional)
Three fourths cup Grated tasty cheese
50 g Melted butter
1 cup Milk
1 Egg; beaten
One half cup Whole kernel corn; drained
Paprika; (optional)
One half cup Cream cheese; approximately
4 Ham slices; cut into 36
small
(4 to 5)
; strips
Fresh dill or parsley

Preheat the oven to 220 C. Grease 'mini' muffin pans.

Sift the flour, baking powder and soup mix into a bowl. Add the residue
from the sifter.

Stir in the parsley, if used, and the tasty cheese.

Make a well in the centre of the dry ingredients.

Combine the butter, milk and egg. Pour into the well. Add the corn. Stir
until the dry ingredients are just dampened. Avoid overmixing.

Threequarters fill the muffin pans with the mixture.

Sprinkle with a little paprika if desired.

Bake in the preheated oven for 1215 minutes or until the muffins are
golden brown. Cool on a rack.

When cold, split almost in half lengthwise and spread the cut surface with
a little cream cheese. Tuck a small roll of ham into each muffin and
garnish with a small sprig of dill or parsley.

Converted by MC_Buster.

NOTES : Makes about 36

Converted by MM_Buster v2.0l.