Radish Muffins

Name: Radish Muffins
Ingredients: 23 cup dark muscovado sugar; 23 cup low-fat soymilk; 1 tablespoon canola oil; 1 teaspoon vanilla; 1 pinch stevia powder; 1 13 cups whole wheat flour; 34 teaspoon baking soda; 14 teaspoon baking powder; 1 teaspoon cinnamon; 14 teaspoon allspice; 200 g finely grated radishes (about 1 1/2 cups); 23 cup raisins, soaked in hot water and drained (I used my favourite kind, flame raisins)

12 ingredients

7 steps

Ingredients

23 cup dark muscovado sugar
23 cup low-fat soymilk
1 tablespoon canola oil
1 teaspoon vanilla
1 pinch stevia powder
1 13 cups whole wheat flour
34 teaspoon baking soda
14 teaspoon baking powder
1 teaspoon cinnamon
14 teaspoon allspice
200 g finely grated radishes (about 1 1/2 cups)
23 cup raisins, soaked in hot water and drained (I used my favourite kind, flame raisins)

Directions

1

Preheat oven to 350?F.
2

Line muffin tin with paper liners or lightly coat with nonstick spray.
3

In a medium bowl, mix together the brown sugar, soy milk, canola oil, vanilla and stevia.
4

Add the flour, baking soda, baking powder, cinnamon and allspice, mixing just until blended.
5

Fold in radishes and raisins.
6

Bake for 26 to 28 minutes.
7

Cool in the pans for 5 minutes, then turn out onto a rack.