Black sesame muffin
9
Moist muffins with black sesame paste and oil
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flour|260|g
sugar|75|g
light brown sugar|75|g
baking powder|11|g
salt|0.5|tsp
eggs|2|pcs|room temperature
buttermilk|120|ml ~ milk|120|ml|+ 1 tbsp lemon juice
neutral oil|60|ml
black sesame paste|60|ml
vanilla|1|tsp
toasted black sesame seeds|15|g ~ for the tops
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In one bowl: mix flour, sugar, brown sugar, baking powder, salt.
In another bowl: eggs, buttermilk, oil, black sesame paste, vanilla.
Pour the wet into the dry.
Mix very briefly (10–12 strokes max).
The batter should be thick and lumpy.
Rest the batter 30 minutes at room temperature.
Preheat the oven to 220°C.
Fill the muffin tins to the brim.
Sprinkle the tops generously with toasted black sesame seeds.
Bake 5 minutes at 220°C.
Lower to 180°C without opening the oven.
Bake another 15–18 minutes.
Let cool 5 minutes before unmoulding.
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Do not overmix; the sesame paste carries most of the flavour.
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bento
baking
sweet
sprite:graine de sesame
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Easy
Optional oven ~ microwave
No
By hand ~ cutlery
Low
Mild
Medium
Stays moist
Crumbs likely