Friday, February 17, 2017

Carrot Tahini Muffins

These muffins from Smitten Kitchen were fabulous! Not only were they beautifully domed, but they are absolutely delicious – almost addictive. Even the Little Prince liked them. Come to think of it, I should make another batch of these! Note that I recommend the glaze, because it was great, but it is optional.

For the muffins
2 cups (260 g.) flour (I used white whole wheat, but all-purpose is fine)
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. fine sea salt
½ cup (80 g.) light brown sugar
¼ cup olive oil
¼ cup (30 g.) well-stirred tahini
2 large eggs
¾ cup buttermilk substitute (or almond milk or apple cider, even)
1 tsp. vanilla
2 cups (packed) coarsely grated carrots (from about 9 oz. or 5 slim carrots)

For the glaze (optional, but recommended)
½ cup (60 g.) powdered sugar, sifted
3 Tbsp. (25 g.) tahini
2 Tbsp. (30 ml) water
toasted sesame seeds, for garnish

Heat oven to 425 °F. (I confess that I forgot this and accidently baked the muffins at 350 °F – I just left them in the oven a few minutes longer and they came out perfect anyway.) Grease a 12-cup standard muffin pan.

Whisk flour, baking powder, baking soda and salt together in a small bowl. Set aside.

Whisk brown sugar, olive oil, and tahini together in the bottom of a large bowl. Whisk in eggs, then buttermilk and vanilla. Then, using a spoon or flexible spatula, mix in the dry ingredients and the carrots until just combined.

Put the batter into the prepared muffin pan, filling each cup ¾ full (you may have enough batter for a few more muffins, but I didn’t). Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free. Muffins should be domed and lightly golden on top. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.

Whisk powdered sugar, tahini and water together in a medium dish. (I recommend adding the water 1 Tbsp. at a time, and leaving the glaze a bit thicker than you think you need, so that it doesn’t get absorbed by the muffin and actually forms a cap on it as it dries.) Either drizzle this over the cooled muffins or dunk them into the puddle. Sprinkle with sesame seeds, if desired.


Anonymous said...

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Celina Thomas said...
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Andre Schroeder said...
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