Preparation time: 10 ~ 15 minutes
Baking time: 20 minutes
Yield : 8 ~12 big size muffins
Dry Ingredients:
2 cups whole wheat flour
2 tbsp chopped mint
1 tbsp chopped rosemary
1 tbsp sugar
1 tsp baking powder
1 ½ tsp baking soda
1 tsp red chill powder or to taste
½ tsp crushed black pepper or to taste
Salt to taste
Wet Ingredients:
2 tbsp ground flex seed
1 cup buttermilk
2 tbsp oil
2 tbsp minced onion or more to taste
2 cup cubed eggplant
1 tsp lemon zest
Method:
Preparation:
1. Preheat oven to 375°. Line the muffin tray with cupcake liners and set aside.
2. In a large mixing bowl, mix dry ingredients and set aside. Meantime soak flex seed with 6 tbsp of warm water. Mix and leave it for few seconds till it become viscous.
3. Once your flex seed is ready, gently mix and take sticky flex seed to another bowl along with buttermilk,oil, minced onion, chopped eggplant and zest. Mix the wet ingredient mixture.
4. Make a well at center of flour mixture and pour in wet ingredients. Mix both mixture and transfer it to the prepared muffin pan equally. ( No need to mix the mixture too smooth and it will be thick bonda batter consistency).
Baking:
5. Bake the muffins at 375 F for 20 minutes or until inserted toothpick comes out clean.
6. Cool the muffins in the pan for 5 minutes and then cool it on cooling rack.. Serve warm. Good for a day, at room temperature or stay fresh for 2 ~ 3 days in refrigerator.
Eggfree Eggplant Herbs MuffinsPreparation time: 10 ~ 15 minutesBaking time: 20 minutesYield : 8 ~12 big size muffinsDry Ingredients:2 cups whole wheat flour2 tbsp chopped mint1 tbsp chopped rosemary1 tbsp sugar1 tsp baking powder1 ½ tsp baking soda1 tsp red chill powder or to taste½ tsp crushed black pepper or to tasteSalt to tasteWet Ingredients:2 tbsp ground flex seed1 cup buttermilk2 tbsp oil2 tbsp minced onion or more to taste2 cup cubed eggplant1 tsp lemon zestMethod:Preparation:1. Preheat oven to 375°. Line the muffin tray with cupcake liners and set aside.2. In a large mixing bowl, mix dry ingredients and set aside. Meantime soak flex seed with 6 tbsp of warm water. Mix and leave it for few seconds till it become viscous.3. Once your flex seed is ready, gently mix and take sticky flex seed to another bowl along with buttermilk,oil, minced onion, chopped eggplant and zest. Mix the wet ingredient mixture.4. Make a well at center of flour mixture and pour in wet ingredients. Mix both mixture and transfer it to the prepared muffin pan equally. ( No need to mix the mixture too smooth and it will be thick bonda batter consistency).Baking:5. Bake the muffins at 375 F for 20 minutes or until inserted toothpick comes out clean.6. Cool the muffins in the pan for 5 minutes and then cool it on cooling rack.. Serve warm. Good for a day, at room temperature or stay fresh for 2 ~ 3 days in refrigerator.Inspired from Vegetarian times www.sarasyummyrecipes.com
When I read the title, chocos ad came to my mind... Baigan pizza Mein......
We have to get creative to make kids eat healthy....
Delicious muffins
looks super!
Cant believe you prepared this muffin with eggplants, stunning creation..
I absolutely love that
That is so innovative Saras. These look really nice and I am sure must have tasted equally good.
Very interesting combination of ingredients.
Sounds very interesting Saras, not sure about eggplant, however the recipe might suit for other vegetables for my family!
me too puzzled completely, nice one, bookmarking
perfect way to sneak in eggplants to a diet of a picky eater!!:) very creative bake!! 🙂
I can have eggplant in any form and this looks so yumm. Quite innovative...
Innovative muffins,sounds inviting...
Muffins with eggplant! I had to check the title twice to be sure. Interesting!
Wow! Love the eggplant muffins 🙂 Such a sneaky version!
Wow, now this is something I would have to bake right away. Eggplant in a muffin -- you got me right there. Will be making this very very soon.
I thought I was reading wrong when I saw the title. Must say this is a awesome muffin that I plan to make asap.
Eggplant!!! In muffins! I can't believe it! I love eggplant so will try. Hopefully the kids will eat it..