Hazy Waters Radish Muffins

By HazyWaters

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

• 1 1/3 cup brown sugar
• 2/3 cup sugar (raw, if possible)
• 1 1/3 cup milk
• 4 tablespoons oil
• 4 tablespoons melted butter
• 2 teaspoon vanilla
• 2/3 cups whole wheat flour
• 2 cups flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1/8 teaspoon clove
• 1/8 teaspoon ginger
• 3 cups grated radishes
• 1/2 cup raisins
• 1/2 cup craisins

Details

Servings 1
Preparation time 15mins
Cooking time 43mins
Adapted from food.com

Preparation

Step 1

1 Preheat oven to 350?F. Line muffin tin with paper liners or lightly coat with nonstick spray. 2 In a medium bowl, mix together the brown sugar, soy milk, canola oil, vanilla and stevia. 3 Add the flour, baking soda, baking powder, cinnamon and allspice, mixing just until blended. 4 Fold in radishes and raisins. 5 Bake for 26 to 28 minutes. Cool in the pans for 5 minutes, then turn out onto a rack.