Radish Muffins
"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."
- Ready In:
- 58mins
- Ingredients:
- 12
- Yields:
-
10 muffins
- Serves:
- 10
ingredients
- 2⁄3 cup dark muscovado sugar
- 2⁄3 cup low-fat soymilk
- 1 tablespoon canola oil
- 1 teaspoon vanilla
- 1 pinch stevia powder
- 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 finely grated radishes (about 1 1/2 cups)
- 2⁄3 cup raisins, soaked in hot water and drained (I used my favourite kind, flame raisins)
directions
- 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.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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