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.
Base Savory Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, melted
1 cup whole milk
Special Muffin Ingrediants:
1 cup frozen spinach, thawed & squeezed “dry”
6 oz Feta cheese
1 cup pine nuts
Preheat oven to 350 degrees F. Fill muffin tin with cupcake wrappers.
Mix the flour, baking powder, baking soda, and salt together in one bowl.
Stir the melted butter, egg, milk, spinach, and feta cheese together in a separate bowl.
Add the flour mixture slowly to form a batter.
Add the pine nuts and give a final stir.
Use a 1/3 cup measuring cup to fill each cupcake wrapper.
Bake until a toothpick inserted into the center of a muffin comes out clean. Approximately 35 minutes. (Know your own oven.)
Future note: Try adding caramelized scallions with the spinach!
Fat free does not taste the same as fatty. Fat free cream cheese in particular has a strange flavor to it. Like a soft bland cheese instead of a slightly sharper cheese. I can only think of it as a sort of anti-umami.
There are times when fat free is necessary. The issue is how to fix that bland flavor, to make the fat free cream cheese taste better. I tried salt, all sorts of spices and flavors that should have added the necessary bite. After lots of experimentation I finally hit on it.
To make fat free cream cheese have the correct level of umami sprinkle dried chives on top.
I eat at Zell’s sporadically, generally getting delicious brunch items like scrambles or omelettes while my friends get things like German pancakes or French toast. The food has been consistently good since I first went there about ten years ago and the little scones that come to every table like bread in an Italian restaurant make it a magical place for me. Tiny little magical scones!
I decided to write a review now because I had lunch there today, got something totally different, and also have always wanted to write reviews.
Today at Zell’s I got a small salad and a cup of chicken noodle soup. The salad was good, everything a salad should be which is one of the things I love about Zell’s; that consistent level of quality.
The chicken noodle soup was excellent. It not only was everything a chicken noodle soup should be (falling apart perfectly cooked chicken like grandma put in, both dark and white meat, celery, onions and parsley) it also had an additional savory flavor that put it over the top. That flavor, as the chefs on the tv show Chopped say, elevated the soup. Somehow I got both the traditional grandmother’s soup I craved with just a hint of a flavor that made it something more. It could have been tarragon. It could have just been that they let everything cook together for the perfect amount of time. Either way I’m glad I got the soup.
That’s why today is the day (besides all the personal wanting to write reviews parts) that I’m writing a “go eat there!” review of Zell’s Cafe.
Go eat there!