Carrot, Zucchini and Date Muffins

Looking for something new and exciting to add to the kids lunchboxes? Look no further! Best Recipes members have snack time sorted with these easy makes and bakes

Ingredients

• 
  
• 1 2/3 cup self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 cup brown sugar
• 1 cup carrot grated
• 1 cup zucchini grated
• 1 1/2 cup dried dates pitted chopped
• 1/2 cup milk
• 90 g butter melted
• 2 egg lightly beaten

• Equipment

  • 1 12-hole muffin pan
  • • Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
    • STEP 2Sift flour, bicarb and cinnamon into a bowl. Stir in sugar, carrot, zucchini and dates. Make a well in the centre. Add butter, milk and egg. Mix with a wooden spoon until just combined. Spoon evenly among holes of prepared pan.
    • STEP 3Bake for 20 minutes or until muffins are golden and just firm to touch. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

    Nutrition information

    1000 kJ Energy, 8 g Fat Total, 5 g Fat Saturated, 38 g Carbohydrate Total, 4 g Protein, 4 gDietary Fibre, 275 mg Sodium, 43 mg Cholesterol