Yield: 12 Servings
|2 teaspoons||Baking powder|
|⅓ cup||Tahini (sesame seed paste; available in health food stores; middle eastern markets; large supermarkets)|
|¼ cup||Melted & cooled butter or margarine|
|½ teaspoon||Oriental-style (dark) sesame oil|
|¾ cup||Light-brown sugar|
|2 \N||Lightly beaten eggs|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .