"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushroom Muffins Recipe

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This recipe for Mushroom Muffins, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Friday, August 25, 2006


1 egg
1/3 c. oil
1/4 c. milk
1 can cream of mushroom soup, undiluted
1-1/2 c. flour
3 tsp. baking powder
1/4 tsp. salt
2 tsp. cut chives

Preheat oven to 375 degrees

Beat egg, add oil, milk and soup.

Stir together the flour, baking powder and salt.

Add the liquid to the dry ingredients, along with the the chives - stir until just moistened.

Grease muffin tins - fill 2/3 of cup with batter - bake 15 - 20 minutes or until a toothpick comes out clean




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