Sesame Muffins
Delightful sesame muffins with a hint of mandarin and honey, offering wholesome whole wheat and soy flours. Perfect for breakfast or snacking, appealing to health-conscious eaters.
Ingredients
Instructions
- Mix all dry ingredients together in a bowl.
- In a separate mixing bowl, beat the eggs and combine with all wet ingredients, including buttermilk, honey, mandarin juice, oil, and mandarin peel.
- Add the dry ingredients to the wet ingredients and mix just enough to blend thoroughly.
- Fill muffin tins two-thirds full with the batter.
- Bake at 375°F (190°C) for 20 minutes or until muffins are golden brown.
- Remove from oven and serve warm with Mandarin Marmalade.
Tips & Substitutions
For added flavor, consider substituting maple syrup for honey or using almond milk instead of buttermilk. If you want a nutty taste, try adding chopped walnuts or pecans. Mixing in a little cinnamon can enhance the muffins' sweetness. Ensure not to overmix the batter to keep the muffins light and fluffy.
Serving Suggestions
These sesame muffins are delightful when served warm, especially with a dollop of Mandarin Marmalade. They also pair beautifully with a side of Vegetable Slaw for a refreshing contrast. For a complete meal, enjoy them alongside a bowl of hearty soup or a salad for a satisfying lunch.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 3 months. To reheat, simply place them in a microwave for about 15-20 seconds or warm them in an oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sesame Muffins contains roughly 187 calories, with 7g protein, 25g carbohydrates, and 7g fat. It is a good source of calcium (17% of the Daily Value), iron (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 732mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour. However, using all-purpose flour may result in a lighter texture. If you prefer a denser muffin, stick with whole wheat flour or use a mix of both.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it curdles slightly before using it in the recipe.
Can I make these muffins vegan?
Yes, to make these muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk instead of buttermilk. Ensure that the honey is substituted with a vegan sweetener like agave syrup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).