Carrot, Zucchini and Date Muffins

Name: Carrot, Zucchini and Date Muffins Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 240 gram Coles White Self Raising Flour (by KAHLUAKEL); .2 tbsp Bicarbonate of Soda (by LIZZY63); 1 tsp Cinnamon ground; .5 cup unpacked Brown Sugar; 1 cup Carrots raw strips or grated (by JESSECO); 1 cup Zucchini (Grated) (by STEFANIE822); 1 cup Sun Maid California Chopped Dates; .5 cup Milk - Full Cream (by BIGCONTROLLER); 90 gram(s) Coles Butter (by ROXANNESMITH2); 2 large Egg fresh whole raw

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 12

Ingredients

240 gram Coles White Self Raising Flour (by KAHLUAKEL) .2 tbsp Bicarbonate of Soda (by LIZZY63) 1 tsp Cinnamon, ground .5 cup, unpacked Brown Sugar 1 cup Carrots, raw, strips or grated (by JESSECO) 1 cup Zucchini (Grated) (by STEFANIE822) 1 cup Sun Maid, California Chopped Dates .5 cup Milk - Full Cream (by BIGCONTROLLER) 90 gram(s) Coles Butter (by ROXANNESMITH2) 2 large Egg, fresh, whole, raw

Directions

Preheat oven to 220C and spray 12 hole muffin pan
Sift Flour, soda, and cinnamon into bowl. Stir in brown sugar, carrot, zucchini and dates
Make a well in the centre. Add melted butter, milk and eggs.
Mix with a fork until well combined. Spoon into muffin tray.
Bake 20 minutes. Stand in tin for 5 to 10 minuts before turning out onto a cooling rack.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user TASHCAM.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving