I had some ladies over for a crafternoon this weekend, and you can’t have a crafty get together without awesome snacks! These savory muffins did the trick!
The onions and eggplant were from our CSA share. I’ve been on the lookout for good eggplant recipes, because we are rich with those purple veggies these days! These savory muffins were a sort of late-night inspiration that struck the evening before folks were coming by, and they turned out great!
Savory Curried Eggplant Muffins
Yield: Makes 12 muffins.
Ingredients
- 1 small eggplant, minced
- 1/2 small onion, minced
- 2T sesame oil
- 1/2c cashews, chopped
- 1t apple cider vinegar
- 3/4c almond milk
- 2T olive oil
- 2T maple syrup
- 1c all purpose white flour (half white and half wheat would work well, too)
- 1t baking powder
- 1/8t baking soda
- 1t each garam masala, cumin
- 2T fresh ginger, grated
Cooking Directions
- Preheat the oven to 375F.
- Cook the eggplant and onion in the sesame oil until the onions start to brown.
- Combine the flour, baking powder and baking soda, whisking well, then add the wet ingredients and the nuts. Mix until just combined.
- Pour the batter into lined muffin tins, filling the tins just over halfway, and bake for 15-18 minutes, until a toothpick inserted comes out clean.
You’ll want to let these cool for a few minutes before serving, and they were just as good the next day. They were tasty on their own, but they were freaking amazing with a little bit of pesto spread on top!
Now I want to try making other savory muffins! They seem like a nice side dish to turn a summer salad into a meal and a handy snack to have around for when my stomach starts grumbling in the late afternoons. Have you guys made any savory muffuns? What other combos should I try?
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