Those muffins are ideal for halva lovers. Slightly bitter, filled with blueberries and sprinkled with almond flakes mmmmm..... . They not only tasty but healthy too. The tahini paste it made of sesame seeds which are packed with protein, iron, zinc, magnesium, calcium. Moreover the sesame seeds contain nutrient elements which reduce cholesterol. There are also vitamin E and omega 6 acids. Sesame seeds improve metabolism, neural system and blood circulation.
The recipe comes from this blog.
Ingredients for 6-9 muffins:
Preheat the oven to 200C. Line muffin tin with paper cases.
In a big bowl sift the flours, sugar, salt and soda. In separate jug whisk the egg, tahini paste, milk, lemon juice. Pour the wet ingredients mixture in to the dry ingredients. Stir all ingredients until just combined. Gently fold in the blueberries.
Spoon the batter into paper cases 3/4 full. Sprinkle top of each muffin with almond flakes. Bake for 20 minutes until well risen and golden. Remove from baking tin and transfer to the wire rack to cool down completely. Enjoy !
The recipe comes from this blog.
Ingredients for 6-9 muffins:
- 86 wholewheat flour
- 80g flour
- 60g brown sugar
- 1 tsp soda
- 1/4 tsp salt
- 130g tahini paste
- 1 egg
- 135 ml milk
- 1 tbsp lemon juice
- 70g frozen blueberries
- almond flakes to sprinkle
Preheat the oven to 200C. Line muffin tin with paper cases.
In a big bowl sift the flours, sugar, salt and soda. In separate jug whisk the egg, tahini paste, milk, lemon juice. Pour the wet ingredients mixture in to the dry ingredients. Stir all ingredients until just combined. Gently fold in the blueberries.
Spoon the batter into paper cases 3/4 full. Sprinkle top of each muffin with almond flakes. Bake for 20 minutes until well risen and golden. Remove from baking tin and transfer to the wire rack to cool down completely. Enjoy !
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