Skip to main content

Savory Eggplant-Dill Muffins

These are savory, not sweet, muffins that can make a grand entrance at brunch or at a light dinner, and they partner well with a vegetable-filled Western omelet.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 cups all-purpose flour
Ingredient Line: 
1 Tbs. granulated sugar
Ingredient Line: 
1 Tbs. baking powder
Ingredient Line: 
1½ tsp. baking soda
Ingredient Line: 
1 ½ tsp. dried dillweed
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
½ tsp. freshly ground black pepper
Ingredient Line: 
2 large eggs, beaten
Ingredient Line: 
1 cup buttermilk
Ingredient Line: 
2 Tbs. melted butter
Ingredient Line: 
2 Tbs. minced onion
Ingredient Line: 
¾ lb. eggplant, peeled and coarsely grated (about 2 cups)

Instructions: 

  1. Preheat oven to 400F. Line muffin cups with paper or foil liners, and set aside.
  2. Stir together flour, sugar, baking powder, baking soda, dillweed, salt and pepper in large bowl, and mix thoroughly.
  3. Combine eggs, buttermilk and melted butter in separate bowl. Stir in onion, eggplant and lemon zest. Add to dry ingredients, using as few strokes as possible, just until dry ingredients are moist. Spoon batter into muffin cups.
  4. Bake 20 to 25 minutes, or until muffins begin to brown. Cool before serving.

Nutrition Information: 

Calories: 
150
Protein: 
5 g
Total Fat: 
3 g
Saturated Fat: 
1 g
Carbohydrates: 
26 g
Cholesterol: 
40 mg
Sodium: 
430 mg
Fiber: 
4 g
Sugar: 
7 g
Yield: 
MAKES 12 MUFFINS

Comments on this Recipe

These were a bit disappointing. I suspect there is too much baking powder in the recipe - it leaves an after taste.