Hamilton Beach 70550RL Use & Care - Page 13

840075900 Ev03.qxd 11/13/00 11:15 AM Page 13 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 11/4 cups sugar 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 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 375°F 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 1/2 cup milk 8-ounce package corn muffin mix 8-ounce can cream style corn 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 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 425°F for 30 to 35 minutes. Makes 6-8 servings. 13