Tahini date molasses sweet potato muffins
Autumn’s cool breeze washed away the cruel summer heat. After being hostage to the TV & phone screens I finally broke free.
At this time of the year I usually set out with my friends, into the middle of the desert at night. Where the city skyscrapers are no longer visible.
Huddling around the bonfire, shoulder to shoulder, sipping aromatic arabic qahwa pleasurably. While the glittering stars watch over us across the indigo blue sky.
A teapot sitting on the fire embers. The stories which we listen to over and over which we never tire of. A renewing oath.
Grilling and roasting over fire ember is not only calming. In fact, the nature is doing all the cooking for you, while you just set there & direct the whole process.
One of our favorite bonfire meals is roasted sweet potato drizzled with rich nutty tahini & sweet & tangy date molasses.
Luckily I was able to snatch a few untouched roasted sweet potatoes and turn it into muffins.
Yield 6 large muffins or 8 medium size.
Ingredients :
(180g) 1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Pinch of ground clove
1 tsp sea salt
(325g) 1 cup mashed sweet potatoes
2 large eggs
(180ml) 3/4 cup vegetable oil
(60ml) 1/4 cup date molasses
(25g) 3 tablespoons of black sesame seeds
(165g) 3/4 cup firmly packed brown sugar
& more to sprinkle on top if desired.
120-140ml ( 1/2 - 3/4 cups ) of runny tahini .
Preheat the oven to 350°F/ 180c Lightly grease & line a muffin tin.•
In a large bowl, mix together the sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon, clove, black sesame, and salt.•
Mix in the egg , oil, and date molasses. Spoon into the prepared muffin tins, add 1 or 1 1/2 tablespoon of tahini on top of each muffin batter and use a wooden skewers to swirl around, sprinkle sesame on top of each muffin if desired.
bake for 25-30 minutes, or until wooden skewed inserted comes out with few crumbs the muffins spring back when lightly touched.
Note : feel free to substitute date molasses with maple syrup.
Autumn’s cool breeze washed away the cruel summer heat. After being hostage to the TV & phone screens I finally broke free.
At this time of the year I usually set out with my friends, into the middle of the desert at night. Where the city skyscrapers are no longer visible.
Huddling around the bonfire, shoulder to shoulder, sipping aromatic arabic qahwa pleasurably. While the glittering stars watch over us across the indigo blue sky.
A teapot sitting on the fire embers. The stories which we listen to over and over which we never tire of. A renewing oath.
Grilling and roasting over fire ember is not only calming. In fact, the nature is doing all the cooking for you, while you just set there & direct the whole process.
One of our favorite bonfire meals is roasted sweet potato drizzled with rich nutty tahini & sweet & tangy date molasses.
Luckily I was able to snatch a few untouched roasted sweet potatoes and turn it into muffins.
Yield 8 large muffins or 12 medium size.
Ingredients :
(325g) 1 cup mashed sweet potatoes (180g) 1 1/2 cups all-purpose flour
(165g) 3/4 cup firmly packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Pinch of ground clove
1 tsp sea salt
2 large eggs
(180ml) 3/4 cup vegetable oil
(60ml) 1/4 cup date molasses
(25g) 3 tablespoons of black sesame seeds & more to sprinkle on top if desired.
120-140ml ( 1/2 - 3/4 cups ) of runny tahini .
Preheat the oven to 350°F/ 180c Lightly grease & line a muffin tin.•
In a large bowl, mix together the sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon, clove, black sesame, and salt.•
Mix in the egg , oil, and date molasses. Spoon into the prepared muffin tins, add 1 or 1 1/2 tablespoon of tahini on top of each muffin batter and use a wooden skewers to swirl around, sprinkle sesame on top of each muffin if desired.
bake for 25-30 minutes, or until wooden skewed inserted comes out with few crumbs the muffins spring back when lightly touched.
Note : feel free to substitute date molasses with maple syrup.