Honey, Tahini Muffins

Honey, Tahini Muffins


For the muffins:
  • 165g plain flour (1  1/4 cup)
  • 65g caster sugar (1/3 cup superfine sugar)
  • 1 tsp  baking powder
  • pinch salt
  • the finely grated zest of 1/2 lemon
  • the juice of 1/2 lemon
  • milk (see instructions)
  • 50g oil (4 TBS)
  • 25g clear honey (3 1/2 tsp)
  • 15g tahini paste (1 1/2 TBS)
  • 1 large free range egg
  • 2 tsp sesame seeds
To fill:
  • clear honey
To top:
  • 1 TBS demerara sugar (turbinado)
  • 2 tsp sesame seeds


  1. Preheat the oven to 200*C/400*F/ gas mark 6.  Line a six cup muffin tin with paper liners.  Set aside.
  2. Rub the sugar together with the lemon zest until fragrant.  Sift in the flour and baking powder and a pinch of salt.  Combine well together.
  3. Heat the honey for the muffin together with the tahini and then whisk together to combine.
  4. Add the lemon juice to a beaker and then add milk to give you the equivalent of 85g/3 fluid ounces.  Beat in the egg and  oil with a fork. Then beat in the honey, tahini mixture.  Add all at once to the dry ingrdients just to combine.
  5. Fill your muffin cups half full.  Drop a tsp of honey onto each muffin and then cover with the remaining muffin batter.   Combine the topping ingredients and sprinkle some over top of each muffin.
  6. Bake in the preheated oven for 20 to 22 minutes until well risen and a toothpick inserted in the centre comes out clean. The tops should spring back when lightly pressed.  Transfer from the muffin tin to a wire rack to cool.

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