Carrot Tahini Muffins

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #23448

April 10, 2016



"Nate D Bruce appalachianfoods"

Original is 12 servings
  • FOR GLAZE

Nutritional

  • Serving Size: 1 (101.2 g)
  • Calories 263.3
  • Total Fat - 10.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 36.4 mg
  • Sodium - 212.7 mg
  • Total Carbohydrate - 38.1 g
  • Dietary Fiber - 2 g
  • Sugars - 18.5 g
  • Protein - 5.6 g
  • Calcium - 127.7 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oven to 425 degrees F.

Step 2

Whisk oil, tahini and brown sugar together in the bottom of a large bowl.

Step 3

Whisk in eggs, then buttermilk,lemon juice and vanilla.

Step 4

Whisk in baking powder, baking soda,cinnamon and salt,

Step 5

Then switch to a spoon and stir in flour, then carrots, mixing just until combined.

Step 6

Coat muffin pan with a nonstick spray.

Step 7

Fill each about 3/4 of the way with batter.

Step 8

You'll probably have enough for 2 more after this, so you can hold some back if needed.

Step 9

Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free.

Step 10

Muffins should be domed and lightly golden on top.

Step 11

Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.

TO MAKE THE GLAZE


Step 12

If you'd like to glaze your muffins, whisk powdered sugar, tahini and water together in a medium dish.

Step 13

Dunk them into the puddle of glaze.

Step 14

Sprinkle with sesame seeds

Tips


No special items needed.

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