Friday, August 2, 2013

Eggplant Dill Muffins

Featured Ingredient: Eggplant

I have to say that I have an appetite for savory muffins as much as I do sweet ones. They make a great snack during the day or as a component to a light summer meal. And with local farmers’ markets in full swing, there is plenty of cheap vegetables and herbs ready to be stirred into muffin batter.

These muffins make use of eggplant which adds a lot of body and moisture to the batter without many calories at all. The dill is what provides the flavor punch. This is a muffin that just screams for a light spread of butter.

If you enjoy savory muffins and have some eggplant on hand that needs to be used try whipping up a batch of these.

Eggplant Dill Muffins

Adapted from Vegetarian Times magazine.

2 cups whole wheat pastry flour
3 tablespoons chopped fresh dill
1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten
1 cup buttermilk
2 tablespoons melted butter
2 tablespoons minced onion
2 cups peeled and grated eggplant
Zest of 1 lemon

Preheat oven to 375 degrees F. In a large bowl, stir together flour, dill, sugar, baking powder, baking soda, salt and pepper.

In a separate bowl, combine eggs, buttermilk and butter. Stir in onion, eggplant and lemon zest. Add wet ingredients to dry ingredients and stir gently just until everything is moist.

Divide batter among 12 greased or paper lined standard sized muffin cups. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean. Let cool several minutes before unmolding. 


  1. Do you chop just the leaves of the dill or the stems, too? Not the seeds, right?

  2. Hey Andy, you just use the leafy parts.

  3. Made 'em this morning. Yum.


I love hearing from fellow muffin tin fans, so let me know what is on your mind.