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Eggplant Carrot Muffins Recipe

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By Leslie A. Panfil

My husband grew eggplant this summer. We had a bumper crop so I was looking for creative ways to use the fruits of his labor. While I found plenty of people who questioned if eggplant could be used instead of zucchini in sweet quick bread, no one really had an answer. So I decided to experiment and came up with this yummy recipe.

2 Eggs

1 2/3 C Sugar

2 t. Vanilla

2/3 C Melted Butter

2 C Shredded Eggplant

1 C Shredded Carrots

2 t Baking Soda

1/8 t Salt

1/8 t Ground Ginger

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1/8 t Allspice

1/8 t Nutmeg

2 t Cinnamon

3 C All-Purpose Flour

1 C Walnuts

1 C Raisins

Preheat oven to 350 degrees. In large mixing bowl beat together eggs, sugar, vanilla and butter. Fold in eggplant and carrots. In small bowl blend dry ingredients: baking soda, salt, ginger, nutmeg and flour. Combine wet and dry ingredients until fully incorporated. Fold in walnuts and raisins. Spoon mixture into lined muffin tins, filling cups ¾ full. Bake in 350 degree oven for 30 minutes. Yields 12-18 muffins.

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Christina on August 04, 2013:

These are surprisingly very good. I had to take out the food processor to grate the eggplant instead of hand grating it but it was worth it.

Shasta Matova from USA on November 20, 2011:

I wouldn't have thought to use eggplant in muffins, but it does look really good. Zucchini works, why not eggplant. Very creative.

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