These muffins are scrumptious. I know that I like carrot tahini salad, so I decided to give the same combination a try in baked goods! It does not disappoint - perfectly sweet, with a touch of orange, and a wonderful undertone of sesame. Try adding little bits of crystallized ginger for a bit of a kick! This recipe is (only very very slightly) adapted from the wonderful Deb Perlman of Smitten Kitchen.
Heat oven to 425 degrees. Whisk olive oil, tahini and brown sugar together in the bottom of a large bowl. Whisk in eggs, then buttermilk/milk-of-choice and vanilla. Whisk in baking powder, baking soda and salt, then switch to a spoon and stir in flour, then carrots, mixing just until combined.
Lightly grease muffin tins, or use liners. Fill each about 3/4 of the way with batter. Bake muffins for 14 to 16 minutes, or until a tester inserted into the centre of each comes out clean. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.
If you’d like to glaze your muffins, whisk powdered sugar, tahini and water together in a medium dish. Either drizzle this over the cooled muffins or dunk them into the bowl and twirl.