Dairy-free tahini and nut muffins
This is a tasty and healthy muffin, full of nuts and omega-3 fatty acids. The tahini taste is balanced, while the lack of any dairy makes these ideal for those watching their cholesterol. Try them for breakfast or as a tea-time treat.
200 gr all-purpose flour
150 gr soft or cake flour
4 tsp baking powder
120 ml tahini
120 ml vegetable oil
300 gr caster sugar
250 ml orange juice
50 ml cognac
1 tsp cinnamon
1 cup walnuts and almonds, coarsely ground
Preheat the oven to 180ο C.
Sift together the flour with the baking powder.
Using a mixer, beat well together the tahini, vegetable oil and sugar, until the sugar has dissolved.
Continue beating gradually adding the orange juice, cognac and cinnamon.
Make a well in the center of the flour and pour in the liquid mixture. Fold in the flour and nuts. Do not overwork the mixture because your muffins will not become fluffy.
Grease the muffin tins with butter and fill half way so the muffins will have enough space to rise. You can also use muffin liners, in which case greasing the tins is not necessary.
Bake the muffins for about 30 minutes until golden.