Chicken Soup and Corn Muffins

Hey ladies, the soup is fully cooked, just reaheat. I usually add egg noodles but did not this time (for obvious reasons) so if you want to just cook some on the side and add in once you've reaheated the soup, that should work out fine (you may just want to add a little milk or water to thin it down).

Corn Muffins:
Place dry ingredients in a bowl. In a separate bowl, combine 3/4 cup milk, 1 egg, 8 tsp. oil, and 4 tsp. melted butter and mix well. Add wet mixture to dry mixture, just until blended. Pour into prepared muffin cups, filling about half full. Bake 18-20 minutes at 350°. (if they brown on top, they've gone too long). Yields: 10 muffins.