Hamilton Beach 840075900 Mode D'emploi page 13

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Good Morning Muffins
4 medium carrots (2 cups grated), 1 tablespoon vanilla
washed, ends removed 2 cups flour
1 large apple (1 cup grated), cored 2 teaspoons cinnamon
and cut into wedges 1 teaspoon baking soda
3 eggs 2 teaspoon baking powder
Ya cup apple butter 2 teaspoon salt
Ys cup vegetable oil 1 cup raisins
1% 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 % full.
Bake at 375°F for 15 to 20 minutes. Makes 24 muffins.
Cheddar Onion Cornbread
4 ounces cheddar cheese (1 cup grated) 2 cup milk
1 small onion, peeled and cut in quarters 8-ounce package com muffin mix
1 tablespoon butter 8-ounce can cream style com
1 egg 8-ounce container sour cream
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 com 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 425°F for
30 to 35 minutes. Makes 6-8 servings.
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