Mushroom Muffins

1 egg
1/2 cup melted butter
1/4 cup milk
1 can (10 oz.) cream of mushroom soup
1 3/4 cup flour
3 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped fresh parsley or chives (or 2 teaspoons dried)

In a medium bowl, beat egg. Add melted butter, milk, and soup. Stir to combine.

In a large bowl mix flour, baking powder, salt, and parsley or chives.

Add the liquid ingredients to the flour mixture and stir just to combine.

Fill greased or paper lined muffin cups with batter, and bake at 425 degrees F. for 20 minutes.