50 g butter
20 g dark chocolate
5 tablespoons tahini
240 ml buttermilk
2 eggs
vanilla extract
130 g brown sugar
50 g cocoa
130 g flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
sesame seeds
30 g of chopped chocolate
How to:
1. Start your oven at 175 C. Melt the butter and the chocolate over a bain marie dish. Let it cool for one minute and the add the tahini, the beaten eggs, the sugar, the vanilla extract and the buttermilk.
2. Sift the flour, the cocoa together and then add the baking powder, the baking soda and the salt. Also you could add some chocolate nibbles or some chopped chocolate.
I think the next time I will do this recipe, I would add some toasted sesame seeds in the flour mix for more texture.
3. Briefly mix the dry and wet ingredients, just until you won't see flour in the mix. You really don't want to over
do it (in this way you keep your muffins moist and soft).
