Squidgy-Middle Cocoa Tahini muffins recipe
Squidgy-Middle Cocoa Tahini Muffin Recipe
Makes 12 small muffins.
This is a dairy based recipe and it does include processed coconut sugar, however does not include processed cane sugar, and no gums or additives. It’s possible to convert this to gluten-free, sugar-free, and dairy-free recipe by replacing the flour for a gluten-free option, replace the sugar with homemade apple sauce, and replace the dairy milk for an additive-free nut milk. The consistency and taste of the muffins may vary from the original recipe.
Ingredients:
1/2 cup organic coconut sugar (or organic vanilla coconut sugar)
1/3 cup organic cocoa powder
1/4 tsp gluten-free baking soda
1/4 tsp Himalayan salt
3/4 cup organic whole or 2% milk
3 large organic regenerative eggs
1/3 cup organic unfiltered olive oil or melted ghee
1/4 cup organic tahini (plus 1-2 tablespoons for the filling)
Optional: a sprinkle of pumpkin and sunflower seeds to add in the middle for texture and added nutrients (protein, healthy fats, minerals, fiber, antioxidants, b vitamins).
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, or grease with organic ghee or organic butter
Mix Dry Ingredients: In a large bowl, sift together the flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, olive oil (or melted ghee), and 1/4 cup tahini until smooth.
Mix Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients.
Mix gently until just combined, a wooden spoon in a figure of eight turn works well. Be careful not to over-mix. (Over-mixing happens when the batter appears shiny and glossy showing that too much gluten has been released.) Stop as soon as you see that most of the dry ingredients are incorporated. A few small streaks of flour are okay.
Add the "Squidgy-in-the-Middle" Filling:
Fill each muffin liner about halfway with batter.
Add 1/2 teaspoon of tahini to the center of each muffin and sprinkle with pumpkin and sunflower seeds.
Cover with more batter until each liner is about 3/4 full.
Bake: Bake for 15-20 minutes, or until the tops are set and a toothpick or skewer inserted into the side (not center) comes out clean. The centers will remain soft and squidgy.
Cool and Enjoy: Allow the muffins to cool for a few minutes, and enjoy the warm, squidgy center!
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