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.

Categories: food, recipes | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: