I’ve converted this recipe from Best Recipes
http://www.bestrecipes.com.au/recipe/Carrot-Zucchini-and-Date-Muffins-L3613.html240g self raising flour
1/2 tsp bicarbonate of soda
1 tsp cinnamon
100g light brown sugar
240g pitted dates
340g carrots peeled and cut into 5 cm pieces
150g zucchini, ends removed and cut into 5 cm pieces
125g milk
90g butter, melted
2 eggs, lightly beaten
Preheat oven to 200 degrees celcius fan forced. Line a 12 hole muffin tray with paper liners and spray them wth canola oil. Do the same to a 21 x 11cm loaf tin or if you have 2 muffin trays there will be enough mixture left to fill 6 of them.
Firstly prepare the veggies & dates, there is no need to clean the bowl during any of the following steps.
Chop the carrots for
4 sec/speed 5, remove and place in a medium sized bowl.
Chop the zucchini for
1 sec/speed 6, remove and add to the carrots.
Chop the dates for
6 sec/speed 6, remove and add to the veggies. Make sure there are no stray seeds in the dates, I always find at least 1 in a packet of dates.
Place flour, bicarb and cinnamon into TM bowl and mix for
3 sec/speed 7.
Add sugar, zucchini, carrot & dates to bowl.
Knead 10 seconds.
Add milk, butter and eggs to bowl.
Knead 10 seconds.
3/4 fill the muffin tins and tip the remaining mixture into either more muffin holes or a small loaf tin.
Bake the muffins for 17 minutes, remove them from the tin and place on a wire rack to cool completely.
Bake the thin loaf for 22 mins. You can call these carrot, zucchini & date fingers!
These are really nice when cold, split and spread with butter.
