Easy recipe Easy Recipe Savory Eggplant-Dill Muffins

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two cups all-purpose flour one tbsp granulated sugar (Recipes by ingridients sugar) one tbsp baking powder (Recipes by ingridients baking powder) (Recipes by ingridients baking powder) one½ tsp baking soda one½ tsp dried dillweed ½ tsp salt ½ tsp freshly ground black pepper two large eggs, beaten one cup buttermilk two tbsp melted butter two tbsp minced onion ¾ lb, eggplant (Recipes by ingridients eggplant) peeled and coarsely grated (about two cups) zest of one lemon Directions Preheat oven to about four hundred°F. Line muffin cups with paper or foil liners, and set aside. Easy Recipe Savory Eggplant-Dill Muffins. Stir together flour,, sugar (Recipes by ingridients sugar) , baking powder (Recipes by ingridients baking powder) (Recipes by ingridients baking powder) baking soda, dillweed, salt and pepper in large bowl, and mix thoroughly. Combine eggs, buttermilk and melted butter in separate bowl. Stir in onion, eggplant (Recipes by ingridients eggplant) and lemon zest. Easy Recipe Savory Eggplant-Dill Muffins. Add to dry ingredients, using as few strokes as possible, just until dry ingredients are moist. Spoon batter (Recipes by ingridients batter) into muffin cups. Easy Recipe Savory Eggplant-Dill Muffins. Bake twenty to about twenty-five minutes, or until muffins begin to brown. Cool before serving..