I have a carrot fan in my house. Ever since his teeth came in, my son has been obsessed with carrots. We visited Rome, Italy when he was just over a year old and tried to introduce him to McDonald’s french fries. Much to my husband’s display the fry was discarded in favor of a carrot. A year later on an epic road trip he ate so many carrots that crunching became the soundtrack for our trip and I began to see an orange tinge on his skin. (Maybe it was my imagination but given the amount of carrots he consumed I’m not so sure). At school he is known as the kid who loves carrots and will opt for the crunchy orange vegetable over a sweet treat any day. And carrots have become a staple on my weekly trip to the market; not having them in the house can cause chaos to ensue. But really, I’m not complaining because what mom doesn’t want her children to like healthy foods.
So in my quest to keep things fresh on the carrot front I’m always on the lookout for new recipes that include this favored vegetable. So when I came across this SmittenKitchen recipe for carrot muffins, I knew I had to give them a shot. I loved the fact that they aren’t filled with a lot of sugar and butter, instead relying on olive oil, buttermilk and a tahini for their moistness and flavor. Yes, tahini; the sesame paste most often associated with hummus and other Middle Eastern treats. Plus the afore mentioned carrots.
And the results? Absolutely delicious. They were a hit in my house and will be making regular appearances on my breakfast menus.
CARROT TAHINI MUFFINS
1/4 cup olive oil
1/4 cup tahini
1/2 cup firmly packed light brown sugar
2 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 cups all-purpose flour
2 cup packed coarsely grated carrots
Sesame seeds, for garnish
- Heat oven to 425 degrees F.
- Whisk the olive oil, tahini and brown sugar together in the bottom of a large bowl.
- Whisk in the eggs, then the buttermilk and vanilla.
- Whisk in baking powder, baking soda and salt, then switch to a spoon or flexible spatula and stir in flour, then carrots, mixing just until combined.
- Coat a standard sized 12-cup muffin tin with a nonstick spray.
- Fill each about 3/4 of the way with batter then sprinkle the tops with sesame seeds.
- Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free.
- Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.
Yields: 12 muffins