Apple and tahini muffins: easy dairy or pareve recipe

Apple and tahini muffins: a personal-sized recipe combining eggs, flour, brown sugar, honey, tahini, apples and spices

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Ingredients
Serves: 12
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מאפינס תפוחים וטחינהמאפינס תפוחים וטחינה
Apple and tahini nuffins
(Photo: Yossi Salis; Style: Natasha Haimovich)
  • 4 eggs
  • 3/4 cup + 2 tbsp (200 ml) plant-based or regular milk
  • 1 cup (200 g) light brown demerara sugar
  • Slightly less than 1/2 cup (100 ml) canola or corn oil
  • 1/2 cup (120 g) raw tahini (whole sesame tahini can also be used)
  • 5 tbsp (100 g) honey
  • 1 cup (140 g) flour
  • 1 cup (120 g) whole wheat flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 apples
Preparation
  1. Heat the oven to 180°C (350°F) and grease a muffin tin.
  2. Place the eggs, milk, sugar, oil, tahini and honey in the bowl of a mixer or food processor. Blend until smooth, then stop.
  3. In a separate bowl, sift together both flours, the baking powder and cinnamon. Chop the apples, unpeeled, into roughly 1 cm cubes.
  4. 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.
  5. 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.
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