Sesame-topped Currant Muffins

Who says simple muffins have to be boring? These relatively healthy muffins are given an appetising look in the form of a crunchy sesame studded crust. If sesame seeds fail to appeal, replace them with a rough crush of your favourite type of nut.

Sesame-topped Currant Muffins
[Makes 6 large Muffins]

320 grams plain flour
55 grams caster sugar
1 tablespoon baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
100 grams currants (you can replace this with any dried fruit)
1 egg
250ml/1 cup milk
80 grams melted butter
Sesame-topping:
2 tablespoons sesame seeds
2 tablespoons soft brown sugar

Make the topping:
Add the sesame seeds and brown sugar to a small bowl and stir until well combined.

Make the muffins:
Sift the flour, baking powder, sugar, cinnamon and ginger into a bowl. Stir through the currants.

In a small bowl add whisk the egg with the milk before adding the melted butter.

Stir this through the dry ingredients until just combined. It's most important not to overwork the mixture.

Fill the muffin cases three-quarters full then generously sprinkle over with the sesame-topping.

Bake in a preheated 180°C/350°F oven for 20-25 minutes or until cooked through and topping is golden.



Cool on a wire rack.



You won't have to sneak these into lunch-boxes!

Tagged with Muffins