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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.
Preheat oven to 400F. Line muffin cups with paper or foil liners, and set aside.
Stir together flour, sugar, baking powder, baking soda, dillweed, salt and pepper in large bowl, and mix thoroughly.
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.
Bake 20 to 25 minutes, or until muffins begin to brown. Cool before serving.
- Calories 150
- Carbohydrate Content 26 g
- Cholesterol Content 40 mg
- Fat Content 3 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 430 mg
- Sugar Content 7 g