Carrot Tahini Muffins
Recipe: #23448
April 10, 2016
Categories: Breakfast, Carrot, Brunch, Potluck, Oven Bake, Vegetarian, Muffins, Kosher Dairy, more
"Nate D Bruce appalachianfoods"
Original is 12 servings
Ingredients
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- FOR GLAZE
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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.
0 Reviews
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