Port Douglas & Mossman Gazette - - SCENE OUT -

1. Pre­heat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-ca­pac­ity muf­fin pan with pa­per cases. 2. Sift 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. 3. Bake 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.

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