I am a firm believer that you can make pretty much anything into a muffin. It just requires some imagination and the creation of a fusion recipe, taking the ingredients of one dish and turning it into something completely different, but just as delicious.
As we munched on these with a glass of Prosecco the other evening, I share my theory with my husband. He’s learned over the years not to doubt me on matters of the kitchen, but he cocked his head to one side and gave me that little smile where he turns up just one corner of his mouth. “How about banana cream pie?”
If you’ve been reading along here for a while, or follow me on social media, you might know that banana cream pie is his favorite dessert, his special request on his birthday or Father’s Day. Interesting idea. Banana cream pie muffins. I’m not even going to google it because, in all likelihood, someone’s already done one.
But check back next month to see if I succeed. Meanwhile, roast youself an eggplant and make some savory Baba Ganoush Muffins. They are really rather special too.
Butter, oil or baking spray for greasing muffin pan
1 small eggplant about 8 1/2 oz or 240g
1 1/2 cups or 190g flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground cumin
1/2 cup or 130g tahini
1/2 cup or 120ml milk
1 clove garlic, minced or crushed in a garlic press
Parsley for garnish, if desired
Preheat your oven to 375°F or 190°C and grease a 12-cup muffin pan with a little butter or oil.
Poke the eggplant all over with the tines of a fork. Using a carving fork, hold the eggplant closely over the flame of your gas stove, turning it until it’s charred all over, about 5-7 minutes. (If you don’t have a gas stove, you can just to all the roasting in the oven - it may take up to 25-30 minutes.)
Put the charred eggplant on a baking sheet and put it into the oven for about 20-25 minutes or until it’s completely cooked through.
Remove the eggplant from the oven and set it aside to cool.
Meanwhile, you can be getting the rest of the muffin ingredients ready.
In a large mixing bowl, whisk together your flour, salt, baking powder, cumin and a few generous grinds of fresh black pepper.
In another bowl, measure out your tahini and milk and add in the egg.
When the eggplant is cool enough to handle, remove the peelings and discard.
Fold the wet ingredients into the dry ingredients until just mixed. Divide the thick batter between the 12 muffin cups. Top with a little chopped parsley for color, if desired.
Bake in your preheated oven about 20-23 minutes or until the tops and sides are golden.
Remove from the oven and leave to cool for a few minutes in the pan. Then removed them from the pan and leave to cool on a wire rack.
Check out all the lovely muffins my Muffin Monday bakers have created for you:
- Baba Ganoush Muffins from Food Lust People Love
- Basic Banana Muffins from A Day in the Life on the Farm
- Gruyère, Roasted Pepper, and Thyme Muffins from Karen's Kitchen Stories
- Lemon Poppyseed Muffins from Sew You Think You Can Cook
- Healthy Tiramisu Muffins from Farm Fresh Feasts
- Maple Bacon Muffins from Palatable Pastime
- Orange Oat Muffins from Passion Kneaded
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.