Tomato Soup Cake Muffins
A rich and moist spice cake that has tomato soup as a main ingredient! We made this vintage recipe without eggs and made the cake batter into muffins.
Servings 9
Calories 457kcal
Equipment
Ingredients
- 1 cup white sugar
- 1 cup butter unsalted, softened
- 1/4 cup unsweetened applesauce substitute for one egg
- 1 can tomato soup condensed 284ml/10.75 oz
- 1 1/2 cup white flour
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup raisins
- 1/2 cup walnuts finely chopped
Instructions
- Preheat oven to 350F
- In a large bowl, cream the sugar and butter
- Mix in the unsweetened applesauce and tomato soup
- In a separate bowl mix the flour, spices, baking soda and baking powder
- Add the dry ingredients to the wet ingredients
- Add the raisins and walnuts
- Fold all together, mixing lightly. Do not overmix muffin batter. You will see the flour isn't completely mixed in but don't worry about that.
- Bake in a 350F oven for 20-25 minutes. Muffins are done when the tops are golden, and a toothpick comes out clean. Let cool and enjoy!
Video
Notes
- Place generous spoonfuls into the muffin cups. I used lotus muffin cups by Paper Chef, so it was about 1/3 cup of batter in each. If you want 12 muffins use regular muffin cups and put 1/4 cup of batter in each cup.
- I loved using the tall paper cups, there are so many varieties! Tulip and Lotus cups are very popular. These are one of the best rated tulip muffin cups and Amazon Choice!
- Muffin Tin || Glass Mixing Bowls || Measuring Cups || Measuring Spoons || Oven Mitts ||
- You can sprinkle your muffins with powdered confectioner's sugar or make your own cream cheese frosting!
Nutrition
Serving: 1g | Calories: 457kcal | Carbohydrates: 56g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Cholesterol: 75mg | Sodium: 276mg | Fiber: 2g | Sugar: 35g
