Parmesan Potato Soup with Apple Oatmeal Nut Muffins

Creamy potato soup made healthy with cauliflower and served with Apple Oatmeal Nut Muffins.

From kitchen to table in 1 hour.

potato
water
onion
cauliflower
chopped garlic
creamy Italian salad dressing
grated Parmesan cheese
pepper
basil
cilantro
milk

Recipe for Apple Oatmeal Nut Muffins

Directions

1. Peel potatoes, rinse and dice. Place in a large soup pot, cover with water.
   
2. Dice onion and cauliflower, add to soup with garlic, Italian salad dressing, Parmesan cheese, pepper, basil and cilantro.
   
3. Heat on medium-high until bubbles start to form. Cover, reduce heat to low and cook until potatoes are tender, about 30 minutes.
   
4. Prepare muffins.
   
5. Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray..
   
6. In a large mixing bowl, combine olive oil, sugar and egg. Beat together.
   
7. Add oats and blend.
   
8. 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.
   
9. Add milk and beat thoroughly.
   
10. Peel apple and dice into very small pieces. Blend into batter along with nuts.
    
11. 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.
    
12. 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.
    
13. 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.
    
14. Serve with warm muffins.