Savory Cheddar Eggplant Muffins


Savory Cheddar Eggplant Muffins

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March 29, 2017

Savory Cheddar Eggplant Muffins


1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, melted

1 egg, lightly beaten

1 cup milk

1 cup shredded unpeeled eggplant

1 clove garlic, minced

3/4 cup shredded Cheddar cheese


1/4 cup freshly grated Parmesan cheese

4 slices bacon, cooked crisp and crumbled


1Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

2 Mix the flour, baking powder, baking soda, and salt in a bowl.

3 In another bowl, stir together the butter, egg, milk, eggplant, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese(if using), and crumbled bacon(if using), and pour the batter into the prepared muffin cups.

4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.