Ingredients:

2 cups SR flour

½ tsp bi-carb soda

1 x 110g tin cream pumpkin soup

2 eggs beaten

2 tbsp melted butter

½ cup chopped bacon (cooked)

Method:

Sift flour and bi-carb soda into a bowl. Add remaining ingredients and stir just enough to combine dry ingredients. Spoon into muffin cases and cook for 20 minutes at 180-200C.