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Chutney Muffins

Serves: 5
Total Calories: 557
Yield: 10 Muffins

Ingredients

DRY INGREDIENTS
2 cups whole wheat pastry flour
1/2 cup unbleached flour
2 tablespoons soy flour
1 tablespoon baking powder
WET INGREDIENTS
1 cup vegetable broth
1/4 cup canola oil
1 large egg
GOODIES
1 1/2 cups coarsely chopped chutney

Directions:

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients together in a medium bowl or blend in a food processor. Add the chutney and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 557
Calories from Fat: 107

This Chutney Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.


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