| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/3 | c | Tahini (sesame seed paste; available in health food stores; middle eastern markets; large supermarkets) |
| 1/4 | c | Melted & cooled butter or margarine |
| 1/2 | c | Milk |
| 1/2 | ts | Oriental-style (dark) sesame oil |
| 3/4 | c | Light-brown sugar |
| 2 | Lightly beaten eggs | |
| 1 | ts | Vanilla |
| 2/3 | c | Raisins (optional) |
| 4 | tb | Toasted sesame seeds; divided into 3 + 1 |
INSTRUCTIONS
Preheat oven to 400°F, 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. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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