Tahini and date muffins
Makes: 12
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Tahini and date muffins
The earthiness of the sesame in tahini works really well with the sweetness of the dates in these lightly spiced muffins. They will keep for 2-3 days in an airtight container, or can be frozen
Makes: 12
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
290Kcal
Fat
14gr
Saturates
2gr
Carbs
32gr
Sugars
19gr
Fibre
3gr
Protein
6gr
Salt
0.5gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 65ml vegetable oil
- 30ml toasted sesame oil
- 2 medium eggs
- 50g clear honey
- 135g tahini, stirred
- 100g light muscovado sugar
- 3 tbsp milk
- zest and juice of 1 medium orange
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 200g self-raising flour
- 1 tsp baking powder
- 150g dried chopped dates
- 1 tbsp sesame seeds
Step by step
- Line a muffin tin with cases. Preheat the oven to 190°C, fan 170°C, gas 5.
- Pour both oils into a mixing bowl then, using a balloon whisk, mix in the eggs, honey, tahini, sugar, milk, orange zest and juice. Sift in the spices, salt, flour and baking powder then beat together with a wooden spoon until smooth, and the mixture drops fairly easily from the spoon.
- Stir in the dates, then divide between the cake cases and sprinkle the tops with sesame seeds. Bake for 20-25 minutes until golden brown and just firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
