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15
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
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 S-blade,
place eggs, apple butter, oil, sugar, and vanilla into work bowl. Process until
mixed and smooth. Add flour, cinnamon, baking powder, baking 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
S-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 S-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.
1
⁄2 cup milk
8-ounce package corn muffin mix
8-ounce can cream style corn
8-ounce container sour cream