Thursday, October 14, 2010

tangerine sesame muffins

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • zest of 2 tangerines
  • 2/3 cup tangerine juice
  • 1/2 cup melted butter
  • 2 eggs
  • 1/4 cup sesame seeds
  • 1 tablespoon melted butter
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon


  1. Wash tangerines. Using a zester or a cheese grater, grate the peels of two tangerines. Cut tangerines in half, and squeeze out the juice, using a strainer to catch the seeds and pulp.
  2. Put sesame seeds in a skillet, and heat, stirring, until golden brown.
  3. Combine flour, baking powder, baking soda, salt, white sugar and tangerine zest. Stir in tangerine juice, 1/2 cup melted butter, and eggs.
  4. Pour into 12 muffin cups.
  5. Blend 1 tablespoon melted butter, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and toasted sesame seeds, and sprinkle on top of each muffin. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes, until toothpick inserted in muffin comes out clean.

So first, we should give credit where credit is due. We didn't make up this recipe, we just modified it. Here is the original recipe:
The reason we used this recipe was that we had a lot of tangerines, that were very ripe and very seedy. There was no way we would get through all of them before they spoiled. We needed a recipe that called for juice. We decided to add the sesame seeds as a play on lemon poppy muffins, and when we saw the recipe, we decided to add the sesame seeds to the topping.
We also had leftover juice, which gave us some fresh juice to drink with the muffins. If you don't want to deal with juicing tangerines, you can just buy juice, probably using OJ.

1 comment:

  1. how many people does this serve? it sounds so yummy!