Jumbo Tahini Walnut Muffins
These Jumbo Tahini Walnut muffins are sweet, moist, and have a hint of the earthy nutty flavor or sesame seeds. And they are packed with walnuts.
Using the tahini and walnuts, this recipe is relatively high in fat. However, with the exception of the natural oil in the tahini and the walnuts, there is no additional oils added to this recipe. Instead, the additional oil that you usually find in muffin recipes is replaced with unsweetened applesauce. Who knew!
And another little secret. There are no eggs in these delectable giants.
So let’s get this party started!
All of the ingredients have all been measured out beforehand for quick assembly.
As I mentioned in the above introduction to my Jumbo Tahini Walnut (no additional oil) Muffins, there are no eggs in this recipe. And eggs are what are used to bind the ingredients together. In order to create the binding, I added 1 tablespoon of flaxseed meal to 3 tablespoons of water. Stir and set aside for at least 5 minute.
Dry ingredients First
In my largest mixing bowl, I added all of the dry ingredients and whisked them together. The bowl should be large enough to hold both the dry ingredients as well as the wet ingredients. Otherwise you will be making more work for yourself because you will have one more bowl to wash! Now that that’s settled, make a well in the center of the dry ingredients. This is where you will be adding the wet ingredients.
Processing the Wet Ingredients
I’m using a Pyrex 1 quart measuring cup and my hand mixer to blend the wet ingredients.
I added the non-diary milk (in this case I’m using Almond milk), the flaxseed meal egg substitute, and the apple cider vinegar. I chose the lowest setting to get started and then increased to its highest speed to create a frothy mixture. This should take about 2 minutes.
You could use a blender to complete this step, but why go to the trouble of pulling out the blender and then having to wash that as opposed to two little beaters.
The Final Step
Add the wet ingredients into the well you made in the dry ingredients and gently fold them together. Make sure not to over process or it will be somewhat gummy.
Now all that is left is to add the walnut pieces to the mixture. (I purchased the walnut pieces from Nuts.com and no I’m not an affiliate. I just like their products.) Once again, gently fold them into the bowl. Voilà you are done with the stirring and mixing portion of this recipe.
Now it’s time to fill the muffin cup.
Evenly spoon the mixture into 6 large muffin cups. I like the jumbo silicone cups that I bought probably 8 years ago. They don’t require any spray or oiling. And the muffins release so easy when they are done baking.
Yes, I know they do require that you wash them. But I don’t have to continually purchase paper cups or add even more oil to my already relatively high “natural” oil recipe.
Now into my little countertop oven for about 35 minutes rotating half-way through the bake time for even browning. Yes there is a story behind by I use a countertop oven.