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