We saw our first snow flurries of the season here in New York this morning.
It’s actually been a morning of firsts for me, because this morning I did something I have rarely, if ever, done before.
I had a muffin for breakfast.
Now, I’ve had muffins before, but anyone who knows me knows that I am an oatmeal girl all the way. Sometimes I’ll go for cereal, occasionally I get a craving for eggs, but never do I eat muffins first thing in the morning.
That’s probably because I only just had the inspiration for these muffins.
Tahini muffins. Tahini muffins with blueberries, to be exact. With almonds on top. You know you want the recipe.
Here it is:
Preheat your oven to 400 degrees F and grease a muffin tin. This recipe makes six large muffins, so if your muffin tin makes twelve, then double it.
- 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached all purpose flour
- 1/4 cup light brown sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup tahini
- 1 egg
- 1/2 cup soy milk
- 1 tbsp lemon juice
- 1/2 cup frozen blueberries
- 1/8 cup sliced almonds
In one bowl, mix the dry ingredients, except for the almonds. In a second bowl, mix the wet ingredients and add these to the dry ingredients. Fill your muffin tin, and sprinkle a few almonds on each muffin. Bake for 12-14 minutes or until the muffins are a little browned on top.
Enjoy (for breakfast!) with a bit of butter or almond butter.