Carrot Tahini Muffins

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