carrot tahini muffins

carrot tahini muffins

Do you think carrots get nervous around me? I managed to go a full two years after launching this site to bake with them the first time (classic cupcakes, not egregiously carrot-y) and from there, I haven’t stopped harassing them. They’re in salads with harissa and feta, and roasted with cumin in avocado salads, in savory Japanese fritters and in sweet American breakfast pancakes, in afternoon-ish cakes with apple cider and olive oil, and in celebration layer cakes with graham cracker crumbs and cream cheese frosting. They’re in miso-ginger dressing, and then a miso-ginger soup, and then in another soup-salad twinset with crispy chickpeas and tahini.

carrots upon carrots

what you'll need, more or less

These last two are, of course, my favorites because I think carrots and tahini are exceptional together – it was just a matter of time before they collided again in muffin format. And isn’t it timely, too? Tahini, the Middle Eastern paste of ground sesame seeds that’s the “other” ingredient in hummus, baba ganoush, falafel and halva candy, despite having been around since at least the 13th century, is currently having a moment in the food world. These days, it’s the recipient a level of PR ardor previously reserved for kale, and has even launched an artisanal mill in Chelsea Market (that I’m bummed is never open when I do mad dashes through some mornings).

even more carrots than this

… Read the rest of carrot tahini muffins on smittenkitchen.com


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permalink to carrot tahini muffins | 17 comments to date | see more: Breakfast, Carrots, Muffin/Quick Bread, Photo

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