Celery Muffins

• 1 (10 ounce) can Campbell's condensed cream of celery soup
• 1 egg
• 1 small onion, quartered
• 1 1/2 cups celery, diced
• 1/2 cup fat free sour cream
• 1/2 cup reduced-fat milk (1 or 2%, stay away from skim)
• 2 1/2 cups all-purpose flour
• 3 3/4 teaspoons baking powder
• 1 1/4 teaspoons salt
• paper baking cups or nonstick cooking spray

1. Preheat oven to 400 degrees F.
2. Either grease up your 12-tin muffin tray or line it with the paper cups.
3. Combine all ingredients, in no particular order, into a large bowl. Try to only stir as much as you have to, 15 or 17 turns of the spoon ought to do you.
4. Spoon mixture into muffin tins, equal amounts into each tin.
5. Bake for 25-27 minutes. Start checking on them, however, at 20 minutes. My oven's kinda old so your muffins may come out more quickly.

campbells condensed cream, egg, onion, celery, sour cream, milk, flour, baking powder, salt, baking cups

Taken from www.food.com/recipe/celery-muffins-329837 (may not work)