Tomato Soup Cupcakes - cooking recipe

Ingredients

2 blocks margarine
2 c. white sugar
4 eggs
3 c. flour
1 (10.5 oz.) can tomato soup
1 tsp. cinnamon
1 1/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cloves
1/2 c. raisins, boil in 1/2 c. water, do not drain, cool
1/2 c. chopped nuts

Preparation

Cream margarine, sugar and eggs (one at a time).
Mix in dry ingredients.
Add tomato soup and nuts last.
Grease cupcake pans. Bake at 350\u00b0 for 30 minutes.
Makes 36 cupcakes.