Savory Eggplant-Dill Muffins

Ingredients

 * 2 cups all-purpose flour
 * 1 tbsp granulated sugar
 * 1 tbsp baking powder
 * 1½ tsp baking soda
 * 1½ tsp dried dillweed
 * ½ tsp salt
 * ½ tsp freshly ground black pepper
 * 2 large eggs, beaten
 * 1 cup buttermilk
 * 2 tbsp melted butter
 * 2 tbsp minced onion
 * ¾ lb eggplant, peeled and coarsely grated (about 2 cups)
 * zest of 1 lemon

Directions

 * 1) Preheat oven to 400°F.
 * 2) Line muffin cups with paper or foil liners, and set aside.
 * 3) Stir together flour, sugar, baking powder, baking soda, dillweed, salt and pepper in large bowl, and mix thoroughly.
 * 4) Combine eggs, buttermilk and melted butter in separate bowl.
 * 5) Stir in onion, eggplant and lemon zest.
 * 6) Add to dry ingredients, using as few strokes as possible, just until dry ingredients are moist.
 * 7) Spoon batter into muffin cups.
 * 8) Bake 20 to 25 minutes, or until muffins begin to brown.
 * 9) Cool before serving.