Decidedly, increasingly, it's getting colder around here. The dogs sleep on the bed with us, Murphy and Milo in the middle, sandwiched by my body and Nolan's. The window stays open and sometimes a stray moth floats in. If we bat it down with a tissue box or sock, it turns to dust and tumbles down.
I can't seem to stay awake. I can't seem to do much of anything, but everything is getting done. That's why I'm not a huge fan of September, because it's the in-between. It's the un-season. It's has the lazy transient waltz of earthworms and bumblebees. I want it to be over. I want it to be October. I want to celebrate my niece's birthday and wear layers and sit facing one of our pastures and dream of what comes next.
But in the meantime, we have our chores. I was cleaning out a cupboard when I found some muffin liners I thought were gone. I found some tahini, too, tucked behind a bottle of olive oil. And so I made muffins. Big, hearty ones. Ones that have a hint of molasses, a hint of fall on the tongue to keep us satiated and still waiting.
Tahini Ginger Muffins
Ingredient:
- 1 1/2 cup AP flour
- 1/2 cup almond meal
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup tahini
- 4 TB unsalted butter, softened
- 1 cup brown sugar
- 2 eggs +1 yolk
- 1 cup whole milk
- 1 TB pure vanilla extract
- 2 TB molasses
- 3 TB candied ginger, roughly chopped
- 2 teaspoon sesame seeds
Directions:
- Preheat oven to 375*F and prepare your muffin tin (I used a large muffin tin, if you use smaller, baking time will be reduced by 10 min or so)
- Sift together flour, almond meal, baking powder, and salt
- In the bowl of a stand mixer, cream together tahini, butter, and sugar
- Add eggs and mix to combine. It will look a little lumpy at this stage
- In a measuring cup, whisk together milk, vanilla, and molasses
- With mixer on low, alternate adding your milk mixture and flour mixture to your tahini mixture
- Once a batter forms, fold in ginger
- Evenly distribute between your muffin tins
- Sprinkle sesame seeds on top
- Bake for 25 minutes or until a toothpick comes out clean
- These muffins are good for up to 4 days in an airtight container
