Tahini Muffins

Tahini Muffin Experiment

• 2 cups ancient grains gluten free (or all purpose) flour
• 1/2 cup packed Brown sugar
• 2 tablespoons granulated sugar
• 1 Tablespoon Baking powder
• 1/2 tsp Salt
• 2/3 cup tahini
• 1 1/3 cups milk
• 1/4 cup melted unsalted butter
• 2 eggs, room temperature
• 1/4 tsp cardamom
• dash of toasted sesames

Preheat oven to 400 F and line muffin tin with papers.

Mix flour, baking powder and salt. Set aside

Mix milk & tahini, add butter, then eggs, then sugar and cardamom.

Add dry ingredients to wet.

I like to use my 1/4 cup measuring cup to scoop batter into the muffin cups. Sprinkle the tops with toasted sesames.

Bake for approximately 15 min or until toothpick comes out clean. Let cool a bit before transferring to a plate.

Texture turned out a bit sandy due to the tahini. Cardamom gives it a nice crisp taste. Palate cleanser.