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Good Morning Muffins
4 medium carrots (2 cups grated),
washed, ends removed
1 large apple (1 cup grated), cored
and cut into wedges
3 eggs
1
⁄2
cup apple butter
1
⁄4
cup vegetable oil
1
1
⁄4
cups sugar
Using slicer/shredder disc, shredding side up, shred carrots and apple into work
bowl. Remove from bowl; put into a large mixing bowl. Set aside. Using
Chopping/Mixing Blade, place eggs, apple butter, oil, sugar, and vanilla into work
bowl. Process until mixed and smooth. Add flour, cinnamon, baking powder, bak-
ing soda, salt, and raisins. Pulse until JUST mixed. Pour batter into mixing bowl
with grated carrots/ apple mixture. Spoon into greased or paper lined muffin tin,
filling about
3
⁄4 full. Bake at 375ºF for 15 to 20 minutes. Makes 24 muffins.
Cheddar Onion Cornbread
4 ounces cheddar cheese (1 cup grated)
1 small onion, peeled and cut in quarters
1 tablespoon butter
1 egg
Using slicer/shredder disc, shredding side up, shred cheddar and set aside. Using
Chopping/Mixing Blade, place onion in work bowl and process until finely
chopped. Place chopped onion and butter in a skillet and cook over medium high
heat until onions are soft. Set aside and cool. Do not wash work bowl. Using
Chopping/Mixing Blade, place egg, milk, muffin mix, and corn into work bowl.
Pulse until JUST mixed. Pour batter into greased 8-inch square baking pan.
Combine onions, cheese, and sour cream. Place small spoonfuls of sour cream
mixture on top of batter. Bake at 425ºF for 30 to 35 minutes. Makes 6-8 servings.
Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20 ounce can pineapple chunks, drained
2 eggs
1 cup half and half cream
Insert Chopping/Mixing Blade into food processor bowl and, with processor run-
ning, drop bread through food chute to make soft breadcrumbs. Pour into a
greased 2-quart casserole dish. Place pineapple chunks in food processor bowl
with Chopping/Mixing Blade. Process pineapple for 20 seconds. Add eggs,
cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour
pineapple mixture over soft breadcrumbs. Garnish with three pineapple rings
overlapping in center. Bake at 350ºF for 1 hour or until golden. Makes 8 servings.
1 tablespoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1
⁄2 teaspoon baking powder
1
⁄2 teaspoon salt
1 cup raisins
1
⁄2 cup milk
8-ounce package corn muffin mix
8-ounce can cream style corn
8-ounce container sour cream
1 teaspoon vanilla
1 tablespoon melted butter or
margarine
1
1
⁄
2
cups sugar
3 pineapple slices, drained
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