Syrian Seseme Muffins
Yield
1 dozenPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
sugar
white |
|
| ⅓ | cup |
brown sugar
|
*
|
| ⅓ | cup |
sesame seeds
|
|
| 1 | each |
eggs
|
|
| 1 ¼ | cups |
buttermilk
|
|
| 4 | tablespoons |
butter
melted |
|
| 1 | tablespoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
sugar
white |
|
| 79 | ml |
brown sugar
|
*
|
| 79 | ml |
sesame seeds
|
|
| 1 | each |
eggs
|
|
| 296 | ml |
buttermilk
|
|
| 6E+1 | ml |
butter
melted |
|
| 15 | ml |
sesame oil
|
|
Directions
Mix dry ingredients with sesame seeds in a bowl.
Whisk wet ingredients together.
Make a well in center of dry ingredients and whisk in wets quickly.
Spoon into muffin tins and sprinkle with a bit more sesame seeds.
Bake at 400℉ (200℃). 15 to 20 minutes or done.
