1 All-Purpose Flour
Preheat oven to 425°F; rack at mid level.
In a bowl whisk flour, soup mix, eggs, milk and margarine.
Generously grease 8 large muffin tins and place on a cookie sheet. Pour 1/3 cup of batter in each tin.
Bake 25-30 minutes or until puffy and golden brown.
Remove from cups and serve warm.
I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.
Have muffin tins hot and then proceed as directed. Either way it works!