Indian Lemon Chutney Muffins
|Unbleached flour||2 Cup (32 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|White sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|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)|
|Butter||2 Tablespoon, melted|
|Lemon||1 , juiced|
|Milk||14 Tablespoon, juiced|
Sift together flour, sugar, brown sugar, baking powder, soda and salt.
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