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. Sweet raisins buffer the heat too.
Ingredients: [‘brown sugar’, ‘low-fat soymilk’, ‘canola oil’, ‘vanilla’, ‘stevia’, ‘whole wheat flour’, ‘baking soda’, ‘baking powder’, ‘cinnamon’, ‘allspice’, ‘radishes’, ‘raisins’]
Quantity of Ingredients: [“2/3 cup brown sugar”,”2/3 cup low-fat soymilk”,”1 tablespoon canola oil”,”1 teaspoon vanilla”,”1 pinch stevia”,”1 1/3 cups whole wheat flour”,”3/4 teaspoon baking soda”,”1/4 teaspoon baking powder”,”1 teaspoon cinnamon”,”1/4 teaspoon allspice”,”200 g about 1 1/2 cups finely grated radishes”,”2/3 cup raisins”]
Number of Servings: 10
Steps: [‘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.’]