Indian Lemon Chutney Muffins Recipe
Ingredients
| Unbleached flour | 2 Cup (32 tbs) | |
| Brown sugar | 1⁄4 Cup (4 tbs) | |
| White sugar | 1⁄4 Cup (4 tbs) | |
| Baking powder | 1 Tablespoon | |
| Soda | 1 Teaspoon | |
| Lemons | 1⁄4 Teaspoon, grated | |
| Lemon | 2 , grated outer rind | |
| Chopped walnuts | 1⁄2 Cup (8 tbs) | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Coconut | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Butter | 2 Tablespoon, melted | |
| Lemon | 1 , juiced | |
| Milk | 14 Tablespoon, juiced | |
| Chutney | 4 Ounce |
Nutrition Facts
Serving size
Calories 228 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.2%
Saturated Fat 2.9 g14.7%
Trans Fat 0 g
Cholesterol 36.3 mg12.1%
Sodium 238.3 mg9.9%
Total Carbohydrates 31 g10.4%
Dietary Fiber 2.5 g10.1%
Sugars 12 g
Protein 5 g10.7%
Vitamin A 6.5% Vitamin C 18.3%
Calcium 12% Iron 9.6%
*Based on a 2000 Calorie diet
Directions
Stir in lemon zest, chopped walnuts, raisins and coconut.
In another bowl, whisk eggs with melted butter, lemon juice and milk.
Make a well in the dry ingredients and add the liquid, stirring no more than 10 seconds.
Fill greased muffin tins one-third full.
Put one teaspoonful of chutney in the center of each muffin, then cover with remaining batter.
Bake until done.
Bake at 375 degrees 25-30 minutes
Chef
