Carrot Cake Muffins with Punjab Mango & Date Chutney Recipe

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Ingredients

  • 1 cup Oil
  • 260g Brown Sugar
  • 3 large Eggs
  • 365g coarsely grated Carrots
  • 120g Walnut Kernels
  • 1/2 cup Raisins
  • 300g self-raising Flour
  • 1/2 tsp Bicarbonate of Soda
  • 4 tsp Mudgeeraba Spices Chai Masala
  • Mudgeeraba Spices Punjabi Mango & Date Chutney
  • Frosting
  • 30g softened Butter
  • 80g softened Cream Cheese
  • 1 tsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 1 1/2 cups Icing Sugar

Directions

  1. Beat oil, brown sugar and eggs until creamy. Sift together carrots, walnut kernels, and raisins add to other ingredients and mix well. Stir in flour, bicarbonate of soda, Mudgeeraba Spices Chai Masala. Spoon into lined muffin pans and swirl with 1 tsp Mudgeeraba Spices Punjab Mango & Date Chutney. Bake in a moderate oven until done, remove from oven and cool.
  2. Top with frosting and grated lemon zest. For frosting: cream together butter, cream cheese, lemon zest, lemon juice, and icing sugar until light and fluffy.
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