Radish Muffins
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 10
Radishes get the short end of the veggie stick - too hot for some, not versatile enough for others... well, these muffins disprove all that! Just like carrot muffins, these are filled with shredded radish which adds a nice spice note with the allspice and cinnamon. Read more Sweet raisins buffer the heat too. See less
Ingredients
- 2/3 cup Muscavado sugar shopping list
- 2/3 cup low fat, plain organic soy milk shopping list
- 1 tbsp canola oil shopping list
- 1 tsp vanilla shopping list
- Pinch stevia extract powder shopping list
- 1 1/3 cup whole wheat flour shopping list
- 3/4 tsp baking soda shopping list
- 1/4 tsp baking powder shopping list
- 1 tsp cinnamon shopping list
- 1/4 tsp allspice shopping list
- 1 1/2 cups finely grated radishes (about 200g) shopping list
- 2/3 cup raisins, soaked in hot water and drained (I used my favourite kind - flame raisins) shopping list
How to make it
- Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.
- In a medium bowl, mix together the brown sugar, soy milk, canola oil, vanilla and stevia.
- Add the flour, baking soda, baking powder, cinnamon and allspice, mixing just until blended.
- Fold in radishes and raisins.
- Bake for 26 to 28 minutes. Cool in the pans for 5 minutes, then turn out onto a rack.
People Who Like This Dish 3
- mommyluvs2cook Santa Fe, TX
- SadiesMom Nowhere, Us
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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