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: 43mins
SERVES: 10
YIELD: 10 muffins
UNITS: US
INGREDIENTS
Nutrition- 2⁄3cup brown sugar
- 2⁄3cup low-fat soymilk
- 1tablespoon canola oil
- 1teaspoon vanilla
- 1pinch stevia
- 1 1⁄3cups whole wheat flour
- 3⁄4teaspoon baking soda
- 1⁄4teaspoon baking powder
- 1teaspoon cinnamon
- 1⁄4teaspoon allspice
- 200g about 1 1/2 cups finely grated radishes
- 2⁄3cup raisins
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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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