Eggplant Muffins
These chocolate muffins are incredibly tender and moist, making them incredibly delicious. This texture is achieved through an unusual technique: first, we prepare a custard-like filling and then add the eggs, flour, and other ingredients of a classic dough.
Ingredients · Servings 6
- Eggplant
- Wheat flour
- Sour cream 20% (medium fat)
- Butter
- Onions
- Red sweet pepper
- Walnut
- Chicken egg
- Refined vegetable oil
- Baking powder
- Ground sweet paprika
- Granulated sugar
- Salt
Method · 1 h
- Prepare the vegetables. Finely chop the onion. Wash the eggplant and cut into 5mm cubes. Now fry the prepared vegetables. Heat the vegetable oil in a frying pan, add the onion, and fry for a couple of minutes.
- Add the eggplant cubes to the pan. Stir-fry until the pieces soften slightly and develop a light crust. Let cool.
- Prepare the dough. Melt the butter in the microwave using the pulse setting and let cool. Chop the nuts with a knife. Mix the flour with the baking powder in a separate bowl.
- Beat the eggs with sour cream. Pour in the oil, sugar, salt, and paprika. Mix thoroughly, then add the flour mixture. Stir with a spatula. The batter should have the consistency of thick sour cream.
- Add the nuts and roasted vegetables to the batter. Mix with a spatula and distribute into the wells of a muffin tin. Bake for half an hour at 180°C (350°F). Let the muffins cool until warm before serving.