Carrot Tahini Muffins
Created by dienia b on April 10, 2016
- Servings: 12
- Prep Time: 15m
- Cook Time: 20m
- Recipe #23448
Ingredients
- 1/4 cup oil
- 1/4 cup tahini
- 1/2 cup dark brown sugar, firmly packed
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 cup grated carrots (coarsely grated, packed)
- FOR GLAZE
- 1/2 cup powdered sugar
- 3 tablespoons tahini
- 2 tablespoons water
- Toasted sesame seeds, for garnish
How to Make
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Step 1: Heat oven to 425 degrees F.
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Step 2: Whisk oil, tahini and brown sugar together in the bottom of a large bowl.
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Step 3: Whisk in eggs, then buttermilk,lemon juice and vanilla.
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Step 4: Whisk in baking powder, baking soda,cinnamon and salt,
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Step 5: Then switch to a spoon and stir in flour, then carrots, mixing just until combined.
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Step 6: Coat muffin pan with a nonstick spray.
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Step 7: Fill each about 3/4 of the way with batter.
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Step 8: You'll probably have enough for 2 more after this, so you can hold some back if needed.
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Step 9: Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free.
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Step 10: Muffins should be domed and lightly golden on top.
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Step 11: Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.
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TO MAKE THE GLAZE
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Step 12: If you'd like to glaze your muffins, whisk powdered sugar, tahini and water together in a medium dish.
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Step 13: Dunk them into the puddle of glaze.
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Step 14: Sprinkle with sesame seeds
Nutritional Facts
- 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