Carrot, Zucchini and Date Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 211.0
- Total Fat: 7.5 g
- Cholesterol: 31.0 mg
- Sodium: 219.8 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 2.1 g
- Protein: 3.9 g
View full nutritional breakdown of Carrot, Zucchini and Date Muffins calories by ingredient
Introduction
Healthy, not so sweet muffin Healthy, not so sweet muffinNumber of Servings: 12
Ingredients
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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.
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.