Honey, Tahini Muffins
Sabtu, 14 Maret 2020

Honey, Tahini Muffins
Ingredients:
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
Instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a six cup muffin tin with paper liners. Set aside.
- 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.
- Heat the honey for the muffin together with the tahini and then whisk together to combine.
- 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.
- 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.
- 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.