2 tablespoons butter
1 (7 ounce) can refrigerated English muffin mix
1 (15 ounce) can condensed cream of chicken soup
1 (6 ounce) can whole kernel corn, undrained
3 tablespoons butter
3 tablespoons vegetable oil
1 cup all-purpose flour
1 cup finely chopped onion
1 cup chopped celery
2 cups milk
1 egg, beaten
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) muffin cups.
Melt butter in a large skillet over medium heat; add muffin mix and chicken soup. Mix until smooth and pour into prepared cups.
Melt 1 tablespoon butter in a large skillet over medium heat; stir in flour with onion and celery. Cook and stir until just starting to stick with a fork.
Pour chicken soup into pans. Mix egg, flour, and 1/2 cup of butter mixture into batter. Spread over muffin batter.
Bake in preheated oven for 30 minutes. Remove muffins from oven and cup tops of muffins on wire rack. Spread of gravy over muffins and top with celery. Bake an additional 15 minutes or until a knife inserted into center of a muffin comes out clean.
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