![background image](http://html1.mh-extra.com/html/aroma/abt-3276/abt-3276_instruction-manual_2975068020.webp)
SWEET POTATO SOUFFLÉ
1 large or 2 small cans sweet potatoes
½ cup sugar
2 large eggs
¼ cup margarine, melt
½ cup light Karo syrup
Combine sugar, butter, syrup, and egg. Beat well until creamy. Stir in mashed
potatoes; spoon mixture into 2-qt. Baking dish. Place baking dish on the Chrome
Bake Rack and position it into the right RACK SUPPORT GUIDE. Bake at
350
°
F for 20-25 minutes.
LOW-FAT OAT BRAN BLUEBERRY MUFFINS
¾ cup oat bran
½ cup flour
2 ½ tablespoon brown sugar
¼ cup milk
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon vegetable oil
1 egg
1 teaspoon vanilla extract
2 cups blueberries
Preheat the oven to 400
°
F.
Place the egg, sugar, milk, salt, and vanilla extract into a large bowl. Mix them
well. Add flour, bran and baking powder into the bowl. Stir until it looks lumpy
and uneven. Add blueberries. Grease a 6-cup muffin pan or line with paper
cupcake liners. Fill each muffin cup 2/3 full. Bake about 18 minutes, or until the
muffins split open and are golden brown.
Use the Cooking Time and Temperature Chart as a
guide and reference.
18
Note: