From the kitchen
Soy Milk Black Sesame Muffins
Tender black sesame muffins with a lightly toasted topping.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 2 cups all-purpose flour (240 g)
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain unsweetened soy milk
- 2 large eggs
- 1/3 cup melted butter, cooled
- 3 tbsp unsweetened black sesame paste, stirred
- 2 tsp toasted sesame seeds
Method
- Heat oven to 375°F and line a twelve-cup muffin pan.
- Whisk flour, sugar, baking powder and salt. Separately whisk milk, eggs and sesame paste, then add cooled butter.
- Fold wet into dry just until no dry pockets remain. Divide evenly among the cups and sprinkle with seeds.
- Bake for 20 to 25 minutes until tops spring back and a skewer has no wet batter. Rest in the pan for 5 minutes, then cool on a rack.
Cook with confidence
Before you start
What to expect
Tender black sesame muffins with a lightly toasted topping.
Before you begin
Use unsweetened sesame paste and stir its oil back in before measuring.
The important cue
Fold just until the flour disappears and divide evenly among twelve cups.
At the table
Cool on a rack so the bases do not become damp.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.