This recipe, I have to admit, was pretty much stolen from my 6-year-old daughter. One Saturday she decided she wanted to make muffins with help.
We went through the pantry, looked for possible ingredients and got mixing. All I did was help with some measurements (so we didn’t end up with rocks instead of muffins) and the oven-related stuff. I might also have influenced her to swap the sparkly golden sugar for light brown sugar instead. But the tahini, that’s all hers!
If you’re not a fan of sesame, or allergic, just swap for any other nut or seed butter you prefer.
Brown sugar tahini muffin
A delicious moreish nutty muffin with grown-up flavours that even kids can whip up in a few minutes.
- 2 cups of plain flour
- 1 cup of light brown sugar
- 2 teaspoons of bicarbonate of soda
- 2 tablespoons of ground flaxseed (linseed)
- 1 teaspoon of salt
- 1 cup of non-dairy milk
- 1/2 cup of tahini
- Pre-heat the oven to 200C/400F.
- In a bowl, mix the milk and the flaxseed and leave to rest for at least 10 minutes.
- In a separate bowl mix the flour, the bicarbonate of soda, the sugar and the salt.
- After about 10 minutes when the flax is gloopy (there will be milk that remains liquid), mix in the tahini.
- Combine wet and dry ingredients.
- Divide into muffin tins. The mix will make 12 1/4 of a cup muffins. If wanted, sprinkle some sesame seeds for decoration.
- Bake at 200C/400F for 20 minutes, or until golden brown (if you put a stick in the muffin it should come out clean).