BLUEBERRY & BLACK SESAME PASTE MUFFIN – Recipe

BLUEBERRY BLACK SESAME PASTE JUMBO MUFFINS Ingredients:

• 180ml (3/4 Cup) Milk
• 60ml (1/4 cup) vegetable oil
• 1 Large Egg
• 115g (1/2 Cup) Caster Sugar
• 1 Teaspoon Vanilla
• 300g (2 Cups) Plain Flour
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 250g (2 Cup) Fresh Blueberries
• 6 Tablespoons Black Sesame Paste (I used store bought)

 

METHOD:

1. Preheat oven to 200C (400F)
2. Add all wet ingredients into processor.
3. Add all dry ingredients except the blueberries & sesame paste.
4. Process until combined, scrape down the sides and process once more just until smooth.
5. If you don’t have a processor just fold until small pockets of flour is left and majority of mix is moistened. This is to prevent overmixing and giving rubbery muffins. The processor cuts through the batter rather than stirs so is an ideal method that avoids developing gluten making your muffin chewy.
6. Fold in 2/3 or so of blueberries.
7. Fill lined muffin mold 1/3 full with batter, roll 1 tablespoon of black sesame paste and push into the batter. Spread out roughly with fingers so it’s not a big chunk in the centre.
8. Spoon more batter over and repeat with all the molds until batter is used up.
9. Bake for 10 minutes, decrease temperature to 180F (350F) and bake for another additional 20 minutes.
10. These are super delicious right out of the oven, but you can also keep them chilled airtight after a day or two, and warm them up before serving.