Yes, you heard me - I am that crazy person who puts almost anything in a baked good, and radishes are just the next thing on the list.You see, I planted a half package of seeds just to fill up a gap in my garden and feed my craving for roasted radishes with dinner (if you haven't tried them, you should!). As what often happens from year to year (especially since the growing season is so short), I forgot just how virile those little roots were, and soon I found myself with more than I could eat in a year, let alone before they went all slimy in the fridge. So I cast my mind around for an idea to use up the extras (without resorting to canning pickles, since I had already done that), and settled on the sweet catch-all of the kitchen... the quickbread.
It's not that weird, really, when you think about it. I mean, we add carrots, parsnips, beets and zucchini (and if you're me, kale) to muffins and loaves, so why not another vegetable? Radishes in the raw usually wind up getting the short end of the veggie stick, and are all too often ignored on the dip platters at potlucks. For some, they're too spicy. For others trying to use them in cooking, they're seen as not versatile enough. These muffins disprove all that! They're like carrot muffins, spiced with rich allspice and cinnamon and filled with pops of sweet raisins. The radish just adds a rich, earthy note that brings them up a notch into "special" territory.
Like the hashtag in my post title indicates, it's time for another round of the Eating the Alphabet Challenge on Meal Planning Magic! We had a three-fer to choose from this month - P, Q or R - and obviously I chose R with my radishes and raisins! By the way, did you know just 100g of radishes provide about 25% of the RDA for vitamin C, as well as lots of antioxidants, folate, vitamin B-6, riboflavin, thiamin, iron, magnesium, copper and calcium? Wowee, healthy!
2/3 cup Muscavado sugar
2/3 cup low fat, plain organic soy milk
1 tbsp canola oil
1 tsp vanilla
Pinch stevia extract powder
1 1/3 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp allspice
1 1/2 cups finely grated radishes (about 200g)
2/3 cup raisins, soaked in hot water and drained (I used my favourite kind - flame raisins)
- 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 and cool completely.
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 20.7 mg
Total Carbs: 37.8 g
Dietary Fiber: 2.6 g
Protein: 2.9 g