| 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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