Sesame seed Muffins, Ridi Muffins
Sesame seed muffins, Ridi muffins are rich and nutty, very simple and easy to make. They are a play on sweet and savoury. These muffins went down well with both adults and children. In fact, the kids gobbled them up and went for seconds and thirds. I could only save one muffin for myself. The sesame seeds pop in your mouth as you chew your muffins and that is so much fun.
Sesame seed muffins are excellent for breakfast, snacks or dessert. There is an abundance of sesame seed in Nigeria especially in Northern Nigeria where it is called Ridi. It is mostly used for candy and soup. White sesame seeds, which is what I used have a delicate almost sweet taste.
High in nutrients with numerous health benefits, sesame seeds need to be included in our diet more and in a variety of ways. It is a high source of cholesterol-lowering phytosterol, helps lower blood pressure, good for the skin, burning fat etc.
Use toasted seeds or toast raw ones before using, the deeper, toasty flavour is much better. Sprinkle the top of the muffins with sesame seeds and sugar for a crunchy top. I add a little sesame seed oil to my muffin batter to give an extra punch of the lovely sesame flavour, it is totally optional. I usually drizzle my Zobo syrup on these muffins though didn’t include it in the pictures.
To make Sesame Seed Muffins, Ridi Muffins
3/4 cup Sesame seeds (toasted) 2 cups Flour 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter (melted) 1 cup milk 2 eggs 1 teaspoon vanilla essence 1/2 teaspoon lemon essence 1/2 teaspoon Sesame seed oil (optional)
Preheat oven to 180°C.
Prepare a 12-cup muffin pan with liners or by greasing the cups.
Mix together, sesame seed, flour, sugar, baking powder and salt in a bowl and set aside.
In another bowl, mix together melted butter, milk, eggs, vanilla essence, lemon essence and sesame seed oil.
Add milk mixture to flour mixture and stir to just combine.
Fill muffin cups up to three-quarters full.
Sprinkle some sesame seeds and sugar on top for a crunchy top.
Bake for 20 to 25 minutes, until a skewer inserted into the middle, comes out clean.
Cool in cups for 5 minutes then remove and cool completely on a wire rack.
Serve as a snack or for breakfast, with coffee, tea or any drink of your choice.
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