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		1⁄2	teaspoon baking powder
1⁄2	cup apple butter	1⁄2	teaspoon salt
1⁄4	cup vegetable oil	1 cup raisins
11⁄4 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)	1⁄2 cup milk
1 small onion, peeled and cut in quarters	8-ounce package corn muffin mix
1 tablespoon butter	8-ounce can cream style corn
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 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.