So, you made my tahini blondies but you’ve got some tahini left and don’t really feel like making hummus. What should you do?
Four words: Cinnamon apple tahini muffins!
These were super easy to whip up while Gracie and TD read the Sunday paper.
While these are a nod to a lunch box favorite, apples and peanut butter, the spice mixture makes them a little more exotic. The tops get crunchy while the apples help to keep the insides moist.
Cinnamon Apple Tahini Muffins
taken directly from Food 52 (where it seems all my recipes have come from this year).
makes 12 muffins
Ingredients
- 2 C all-purpose flour
- 1 TBS baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 3/4 C brown sugar
- 1/2 C tahini
- 1/3 C butter, melted
- 1/2 C milk
- 1 egg
- 1 C diced, peeled apple (about 2 medium apples)
Directions
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners, or grease each tin.
- In a large bowl, whisk together the flour, baking powder, cinnamon, cardamom, and brown sugar.
- Whisk together the tahini, butter, egg, and milk. Add to the dry ingredients and stir until just combined.
- Stir in the chopped apples.
- Divide the batter evenly between the 12 cups.
- Bake the muffins for about 20 minutes, or until golden brown on the top and just set. The muffins should still look slightly underbaked.