Good morning friends!
I have the most spectacular Sunday morning recipe for you. It’s citrus-y, fresh, and warm with the nutty tang of sesame seeds.
It’s orange sesame muffins.
Now, before I share this recipe with you, I just want to say something. In the last few posts I’ve been absolutely raving about every single thing, calling every food better than the next and basically bringing myself to tears with the perfection of my own culinary genius.
Well, I just wanted to clarify something. It’s not because everything I make turns to gold, or because I was blessed with some genetic gift in which Martha Stewart-esque recipes float in and out of my consciousness while I sleep. It’s really just ’cause I only post the good stuff.
Fritz and I often have mediocre dinners (those days where there’s only broccoli, sliced ham, and leftover rice in the refrigerator), we heat up frozen pizzas (I’m obsessed with Digiorno rising crust–it’s our treat dinner), and sometimes I make recipes that I have to force Fritz to eat (these weird cocoa frozen energy bite things–not good). Anyway, just wanted to make sure that you know. It’s not normal to have everything turn out perfectly–especially when you are experimenting with new ingredients or tastes.
But sometimes, just sometimes, you do get perfection.
Orange Sesame Muffins (adapted from this recipe–scroll down to see it)
- 1 1/2 C whole-wheat flour
- 1/2 C all-purpose flour
- 1/2 t salt
- 1/4 C ground sesame seeds
- 2 T sesame seeds
- 2 T wheat germ
- 2 t baking powder
- 1 egg
- 1 flax egg (1 T flax in 3 T warm water–let it set for at least 5 minutes before adding it)
- 1/2 C buttermilk
- 1/4 C canola oil
- 1/2 C honey
- 1 T orange zest
- 1 C freshly squeezed orange juice, with pulp (I used four tangelos)
Preheat the oven to 350 degrees. Add all the dry ingredients (flours, sesame (ground and whole), baking powder, wheat germ, and salt) and stir to combine. Reserve some of the whole sesame seeds to sprinkle on the top. Add the remaining ingredients and mix just until wet.
Pour into muffin tins lined with muffin cups, until they are almost full and sprinkle with the remaining sesame seeds.
Bake on the middle rack until browned on the top, about 20 minutes. Remove, cool, and eat.
Be careful not to overbake these. For once I was really paying attention, and I took them out right as they were done (including the cooling time, in which they usually cook a bit more). The result? The most moist and soft whole-wheat muffin I’ve ever had. If I hadn’t baked them myself, I wouldn’t believe that they were made with whole-wheat flour.
They are quite cute, too. They came out pretty sweet, so if you wanted to decrease the amount of honey by a few tablespoons, you could–just tread carefully. They are pretty good as is.
So, some of you may know that my kitchen is limited in terms of storage space. Fritz built me a bunch of adjustable open shelves on top of our weirdly too-high-to-sit-at bar and a hutch to hold spices and such, but I still run out of counterspace and storage space really quickly. You can imagine my happiness when our next door neighbors decided to toss out a little shelving unit that I rescued from the curb on my way to school. It now sits to the left of our stove and is packed to capacity with all those little kitchen things one runs out of space for–you know, blogging paraphernalia. One man’s trash…
…is Henry’s treasure.
Hope this week starts off as your best yet.