Eggplant Carrot Muffins Recipe
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
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.
Read On!
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Comments
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.
