Monday, October 24, 2016

carrot tahini muffins.

Tahini, much like all things Middle-Eastern is having a bit of moment and quite frankly I couldn't be happier about that.   

I love peanut butter (only chunky) so it should come as no surprise that I love tahini since it has a similar nuttiness and consistency to it.   It works exceptionally well in savory dishes (and makes for one killer salad dressing/sauce) but I've begun testing it out in more sweet applications.   Its roasted, earthy flavor works well in baked goods as it provides a nice juxtaposition to the sugar.   

These carrot tahini muffins had been on my list of "must try soon" for a couple of months now and I finally got around to them this past weekend.   This is my dream weekday morning muffin.  Filled with good for your grains, a slew of carrots, and subtly spiced with just enough glaze to make you feel as if you're indulging which makes Monday all the more bearable.   

Carrot Tahini Muffins
Recipe adapted slightly from Smitten Kitchen

Makes 12 Muffins 

For the muffins

1/4 cup (60 ml) olive oil
1/4 cup (30 grams) well-stirred tahini
1/2 cup (80 grams) firmly packed light brown sugar
2 large eggs
3/4 cup (175 ml) buttermilk, almond milk or (nonalcoholic) apple cider
1 teaspoon (5 ml) vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup (130 grams) whole-wheat flour 
1 cup (130 grams) spelt flour
2 cup packed coarsely grated carrots (from about 9 ounces or 5 slim carrots)

For the Glaze

1/2 cup (60 grams) powdered sugar
3 tablespoons (25 grams) tahini
2 tablespoons (30 ml) water
Toasted sesame seeds for garnish

Heat oven to 425 degrees F. Whisk olive oil, tahini and brown sugar together in the bottom of a large bowl. Whisk in eggs, then buttermilk and vanilla. Whisk in baking powder, baking soda and salt, then switch to a spoon or flexible spatula and stir in flours, then carrots, mixing just until combined.

Either line a 12-cup standard muffin pan with paper liners or coat them with a nonstick spray and then fill with batter.  Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free. Muffins should be domed and lightly golden on top. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.

If you’d like to glaze your muffins, whisk powdered sugar, tahini and water together in a medium dish. Either drizzle this over the cooled muffins or dunk them into the puddle. Sprinkle with sesame seeds, if desired.

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