Super Crunch Muffins

A nice change from sweet muffins. Great for brunch or for after a worship service. From The Kansas Cookbook by Frank Carey

• Ready In: 33 mins
• Serves: 12

Ingredients

• 2  cups all-purpose flour, sifted
• 1  tablespoon sugar (optional)
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 1 (10 ounce) can  cream of chicken soup, undiluted
• 1  egg, beaten
• 1⁄4 cup  vegetable oil
• 1 (3 ounce) can  French fried onion rings, crumbled
• 1⁄2 cup  potato chips, crumbled
• 1⁄2 cup cheddar cheese, grated

Directions

1. In a large bowl, combine the flour, sugar if desired, salt, and baking powder.
2. In a separate bowl, combine the soup, egg and oil.
3. Add the liquid mixture to the dry ingredients and stir until moistened.
4. Stir in the crumbled onion rings and fill greased muffin tins two-thirds full.
5. Combine the chips and cheese and sprinkle on top of each muffin.
6. Bake at 400 degrees for 18-20 minutes or until browned.
7. Immediately remove from the pan and serve hot.