My First “Sweet Milk” Muffins! :)-
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
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)
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!!
Did you make it? Let me know!