Instructions:

Crunchy Brunch Muffins

12 to 15 muffins

2 cups flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (10 1/2 ounce) can condensed cream of chicken soup
1 beaten egg
1/4 cup cooking oil
1 (3 1/2 ounce) can Durkee's French fried onions, crumbled
1/2 cup crushed potato chips
1/2 cup grated Cheddar cheese

Preheat oven to 400 degrees F.

In a large mixing bowl, combine flour, sugar, baking powder and salt.

Combine undiluted soup, egg and oil, mixing well. Add all at once to dry ingredients, stirring just until all dry ingredients are moistened. Stir in onions.

Fill greased muffin cups 2/3 full.

Combine potato chips and cheese and sprinkle over muffins. Bake 18 to 20 minutes or until golden brown.