Saturday, December 3, 2016
pretty on the outside
I've not chosen a sweet breakfast over a savory one in a long time. Sure, I find it difficult to turn down waffles, but I rarely want a Danish, or even a muffin, over eggs in the myriad of beautiful ways in which they come.
However, I was incredibly intrigued by these Carrot-Tahini Muffins, and used the opportunity of having a house guest to make a dozen that could potentially be polished off much faster than if it was just me and Matty.
How impressive are they? Incredibly high-domed and golden, they certainly make for a beautiful display. Unfortunately, I felt they were a little bland to stand on their own. Sure, with nice brown sugar glaze or at least a huge smear of (salted) butter, they're certainly passable, but otherwise, they're no more interesting than a dinner roll (not that there's anything wrong with dinner rolls).
If we were going full breakfast with these, I'd add a little more brown sugar (and I never say that about anything), and maybe even some warm spices like cinnamon or ginger to give them a bit more personality.
from Smitten Kitchen
makes 12 muffins
1/4 c. olive oil
1/4 c. well-stirred tahini
1/2 c. firmly packed brown sugar
2 large eggs
3/4 c. milk of your choice (I used half whole milk and half coconut milk)
1 t. vanilla extract
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 c. all-purpose flour
9 oz. carrots, finely grated
1. Heat the oven to 425 degrees.
2. In a large bowl, whisk together the olive oil, tahini and brown sugar. Whisk in the eggs, then add the milk and vanilla. Whisk in the baking powder, baking soda and salt, then switch to a wooden spoon to stir in the flour and carrots, mixing just until combined.
3. Coat a 12-cup muffin tin with a nonstick spray. Divide the batter among the 12 cups. Bake the muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out clean. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.