Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ⅓ cup | Tahini (sesame seed paste; available in health food stores; middle eastern markets; large supermarkets) |
| ¼ cup | Melted & cooled butter or margarine |
| ½ cup | Milk |
| ½ teaspoon | Oriental-style (dark) sesame oil |
| ¾ cup | Light-brown sugar |
| 2 \N | Lightly beaten eggs |
| 1 teaspoon | Vanilla |
| ⅔ cup | Raisins (optional) |
| 4 tablespoons | Toasted sesame seeds; divided into 3 + 1 |
Preheat oven to 400øF, prepare pans. In a bowl, stir together flour, baking powder & salt. In another bowl, stir together tahini, butter & oil; stir in sugar, milk, eggs & vanilla until blended. Add dry mix to wet mix until just combined, stir in raisins & 3 Tbsp of sesame seeds. Spoon batter into pans, sprinkle with 1 Tbsp sesame seeds & bake 15-20 mins or until done.
Makes 12 muffins. Note: To toast sesame seeds, place in small frying pan/skillet over medium heat. Cook, stirring for 3 mins, or until seeds are lightly browned. May also be toasted in a microwave, stirring often.
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