Peel potatoes, rinse and dice. Place in a large soup pot, cover with water.
Dice onion and cauliflower, add to soup with garlic, Italian salad dressing,
Parmesan cheese, pepper, basil and cilantro.
Heat on medium-high until bubbles start to form.
Cover, reduce heat to low and cook until potatoes are tender, about 30 minutes.
Prepare muffins.
Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray..
In a large mixing bowl, combine olive oil, sugar and egg. Beat together.
Add oats and blend.
Dump flour over the top of this mixture and sprinkle baking powder evenly over the flour.
Using a fork, blend the
baking powder into the flour and continue blending the flour into the oat mixture.
Add milk and beat thoroughly.
Peel apple and dice into very small pieces. Blend into batter along with nuts.
Use a 1/3 measuring cup to fill muffins tins with batter. Place in hot oven.
Bake for 20 minutes or until muffins are
golden brown and a knife inserted into the middle of one muffin comes out clean.
Once the muffins are in the oven, remove lid from soup and turn heat up to medium-low.
Continue cooking while muffins bake, stirring occasionally.
When muffins are done, add milk to soup, turn heat up to medium and
cook for one or two minutes until the milk has heated.
Serve with warm muffins.
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Nutritional information for Parmesan Potato Soup with Apple Oatmeal Nut Muffins
Calories: 632
Calories from Fat: 223.5
% Daily Value*
Total Fat 25.5g
39%
Saturated Fat 4.5g
22%
Cholesterol 54.5mg
18%
Sodium 602.5mg
25%
Total Carbohydrates 90g
30%
Dietary Fiber 6.5g
27%
Sugars 2.5g
~
Protein 15g
30%
Vitamin A
5%
Iron
14%
Vitamin C
103%
Calcium
18%
*Percent Daily Values are based on a
2000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs
Nutritional information
is made possible through the use of the Living Cookbook 2011
.
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Parmesan Potato Soup with Apple Oatmeal Nut Muffins - 
