Black Sesame & Raspberry Muffins
These Black Sesame & Raspberry Muffins are going to blow you away!!
They are moist, not too sweet and with a dynamic note of pure raspberry!
You can eat it (them) for breakfast or dessert.. or maybe even as a lunch or dinner huehuehue 😀
You can also make the muffins without the raspberry center 🙂
If you tried this Black Sesame & Raspberry Muffins or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!
Black Sesame muffin with Raspberry centre
These black sesame muffins are going to blow you away. They are moist, not too sweet and have a surprising center of raspberry puree.
Ingredients
Muffin
- 200 g Black Sesame Paste Unsweetened
- 80 g Brown sugar
- 200 g Soy Yogurt
- 160 g Wheat flour
- 10 g Baking powder
- 2 tbsp Cornstarch
- 1 pinch Salt
Center
- 120 g Frozen Raspberries
Instructions
Raspberry Center
- Put the raspberries in a saucepan over medium heat. Stir until it's a coulis.
- Transfer the coulis little sphere molds (x6) and freeze (1-2h).
Muffins
- Once your raspberry centers are frozen, preheat your oven to 180°C (356°F) using the fan setting.
- In a large bowl, mix together the black sesame paste and sugar.
- Add the yogurt and stir well.
- Sieve the flour, baking powder and cornstarch into the previous mixture.Stir well until homogeneous.
- If you don't use silicone molds, oil and flour them.
- Transfer the mixture into the molds (3/4 in height), place and slightly push down the raspberry insert. It shouldn't be visible from the top.
- Bake for 10 to 15 minutes depending on your oven & the size of your muffins.
- Enjoy!
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