12.
Notes
13.
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Recipes
12.
cauliflower, chopped
carrots, chopped
12-oz. can cream of mushroom soup
black pepper
milk
2.8-oz. can crispy fried onions
salt, to taste
Cauliflower and Carrot Casserole
Low-Fat Blueberry Oat Muffins
2 cups
1 cup
1
1/8 tsp.
1/2 cup
1
--
Place the roasting rack on top of the cooking pan and preheat the roaster
oven to 350°F. Mix together the cauliflower, carrots, cream of mushroom
soup, black pepper, and milk in a 1.5-quart casserole dish. Cover with tin
foil, place the casserole on top of the roasting rack then cover with the lid.
Allow the casserole to bake for about 30 minutes then remove the tin foil
and top with a sprinkling of crispy fried onions. Adjust the temperature
to 450°F and bake for another 5 minutes or until the onions are golden
brown then serve.
SERVES 6-8.
Place the roasting rack on top of the cooking pan and preheat the roaster
oven to 400°F. Whisk together the egg, sugar, milk, salt, and vanilla
extract in a large bowl. Once incorporated, stir in flour, oat bran, and
baking powder. Mix until the batter becomes a thick consistency then stir
in the blueberries. Grease a 6-cup muffin pan or line with cupcake liners
then fill each muffin cup with the batter. Place the muffin pan on top of
the roasting rack and bake for 18-20 minutes, or until the muffin tops are
golden brown.
SERVES 6-8.
egg
brown sugar
milk
salt
vanilla extract
flour
oat bran
baking powder
blueberries
vegetable oil
1
21/2 tbsp.
1/4 cup
1/2 tsp.
1 tsp.
1/2 cup
3/4 cup
11/2 tsp.
2 cups
1 tbsp.
