Savory eggplant muffins

I saw a recipe for green tomato muffins and thought immediately of the half an eggplant sitting in the fridge. These muffins are extremely delicious and just a tiny bit sweet. You could use other fruits or vegetables, but I highly recommend the eggplant, which is not only tasty but very nutritious.

2 cups unbleached white flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 tsp nutmeg

1 tsp coriander

1 tsp turmeric

1 tsp cumin

¼ cup turbinado sugar

1 Ener-g egg replacer (or faux egg of your choice)

1 cup vegan yogurt + 1-2 tablespoons lemon juice to make “buttermilk”

3 cups eggplant, diced

½ cup of water

Preheat oven to 450 and prepare a muffin tin (or use silicone like us and do not prepare anything). Combine all dry ingredients in a mixing bowl. Add in the diced eggplant. Then stir in the yogurt-lemon juice mixture and water. Mix well and scoop into the muffin tins. Bake 15-20 minutes, until a toothpick comes out clean. Makes 10-12.

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