Apple and tahini muffins: a personal-sized recipe combining eggs, flour, brown sugar, honey, tahini, apples and spicesAyelet Hirshman| Related TopicsIngredientsServes: 121 View gallery Apple and tahini nuffins (Photo: Yossi Salis; Style: Natasha Haimovich)4 eggs3/4 cup + 2 tbsp (200 ml) plant-based or regular milk1 cup (200 g) light brown demerara sugarSlightly less than 1/2 cup (100 ml) canola or corn oil1/2 cup (120 g) raw tahini (whole sesame tahini can also be used)5 tbsp (100 g) honey1 cup (140 g) flour1 cup (120 g) whole wheat flour2 tsp baking powder1 tsp ground cinnamon2 applesPreparationHeat the oven to 180°C (350°F) and grease a muffin tin.Place the eggs, milk, sugar, oil, tahini and honey in the bowl of a mixer or food processor. Blend until smooth, then stop.In a separate bowl, sift together both flours, the baking powder and cinnamon. Chop the apples, unpeeled, into roughly 1 cm cubes.Add the apples and flour mixture to the mixer bowl and stir by hand until combined into a uniform batter. Divide among the muffin cups and smooth the tops.Bake for about 25 minutes, until the muffins are firm and golden. Remove, cool slightly and serve.Storage: Keeps for up to 3 days in the refrigerator. Serve at room temperature.Comments