Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
930
Calories
30g
Protein
27g
Fat
144g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups all-purpose flour
- 1 Tbs. granulated sugar
- 1 Tbs. baking powder
- 11/2 tsp. baking soda
- 1 1/2 tsp. dried dillweed
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 large eggs, beaten
- 1 cup buttermilk
- 2 Tbs. melted butter
- 2 Tbs. minced onion
- 3/4 lb. eggplant, peeled and coarsely grated (about 2 cups)
- Zest of 1 lemon
- =
Directions
1
1. Preheat oven to 400F. Line muffin cups with paper or foil liners, and set aside.
2
2. Stir together flour, sugar, baking powder, baking soda, dillweed, salt and pepper in large bowl, and mix thoroughly.
3
3. Combine eggs, buttermilk and melted butter in separate bowl. Stir in onion, eggplant and lemon zest. Add to dry ingredients, using as few strokes as possible, just until dry ingredients are moist. Spoon batter into muffin cups.
4
4. Bake 20 to 25 minutes, or until muffins begin to brown. Cool before serving.
Recipe sourced from
fandom