My First “Sweet Milk” Muffins! :)-

March 2010 (Winter 2010 Semester) 287

      Don’t these babies look good?! Mmm..I wanted to reach out and grab them! Never fear, I won’t (literally make them and grab one) because they are not allowed on my elimination diet (yet.) But, I’ve been meaning to post for a while and thought it was about time I did! :) This is a modified recipe from this source

Hidden Squash ;) Sweet Milk Raisin Muffins

Dry ingredients:
2 cups flour (GF mix or whole wheat)

2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1+ c. raisins (leftover from sweet milk)

Wet ingredients:
1 egg
1 1/4 cup shredded zucchini or shredded yellow squash (I used the second option!)  
1 T. lemon
1 1/4 cups sweet milk

Preheat the oven to 400 F. Mix the wet ingredients and then add the dry. Mix until just barley combined. Pour into greased (or papered :)) muffin cups. Cook for about 20 minutes or until toothpick comes out clean. :) Enjoy (and glory in the fact that you used a vegetable that’s invisible and un-tastable and sweet milk in the same recipe!) :) Plus, by adding the soaked raisins, you are not wasting a thing! :) Frugality at it’s best!! :)

 March 2010 (Winter 2010 Semester) 285 March 2010 (Winter 2010 Semester) 284

Did you make it? Let me know! :)

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3 Comments

  1. Ari — These look awesome!! I have been testing versions of zucchini muffins lately. Will maybe have to give this version a try as well. I’m wondering if the sweet milk would work with dates as well as raisins? Guess there’s only one way to find out!

    • Beth! Why thank you! Yes, the sweet milk will work with dates as well! :) Let me know how they go! :)

  2. I tried this but used carrots instead of squash and coconut milk in place of the sweet milk. Yummy and nutritious! Thanks for all the great recipes.

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