I was looking at some ancient recipes and discovered that you can cook with condensed tomato soup.
Yeah, like Campbell’s soup that comes in a red and white can. Who knew?
I immediately got in the kitchen and created my own vegan recipe with tomato soup, the Spice Muffin.
I think the tomato soup brings out some deep rich flavors in the muffins. The cardamom gives it a very aromatic taste so liking spices is a must…think gingerbread cookies.
Whenever you are making this recipe, it may look a little unappetizing when you add the can of soup but trust me it’s delicious.
- 2 cups any kind of flour
- 1 1/3 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1 can condensed tomato soup, about 10-11 oz (I know this sounds weird)
- 1/2 cup shortening
- egg replacement for two eggs- see note
- 4 tablespoons orange juice
- 1/4 cup water
- Preheat oven to 350 degrees.
- Combine first eight ingredients.
- Then add soup, shortening, eggs and water.
- Beat for about four minutes on high (if using an electric mixer.)
- Stir in nuts if using until just mixed.
- Put batter into lined or greased muffin cups, bake for 30 minutes.
Note: Combine 3 teaspoons Ener-G egg replacer with 4 tablespoons of orange juice. Whisk until frothy.
I used whole wheat pastry flour for my muffins, but feel free to experiment.
I chose Campbell’s tomato soup, but after reading the ingredient list I would probably not choose this brand again. The Campbell’s brand has a lot of salt and also has high fructose corn syrup.
It’s not essential that you have orange juice to combine with the vegan Ener-G egg replacer as you may substitute water. However, I thought that it provided a nice balance with the tomato soup.