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| butter, sugar, egg, flour, baking powder, chocolate, coconut flakes (Photo credit: Wikipedia) |
Sesame seeds. Used as a garnish, tiny, flat sesame seeds contribute a subtle nutty flavor and crunchy texture to bake goods such as muffins and breads and to many other dishes both savory and sweet. The seeds are an ingredient in cuisines of nearly every continent around the world. Of the several varieties available, the most common are pale tan in color. Black red, and brown sesame seeds are also sold in some markets. Because sesame seeds have a high oil content, they are best stored in an airtight container in the refrigerator.
Kids specially love the crunchy texture of sesame seeds on their muffins. You will notice that it will not only add beauty to the cooked muffins but also a taste that your kids will so fondly remember until the next cheddar cheese muffins baking.
CHEDDAR CHEESE MUFFINS
You will need:
1 1/4 cups (9 oz/280 g) all-purpose (plain) flour
1 1/4 cups (5 oz/155 g) shredded sharp Cheddar cheese
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon chili powder
1 large egg
3 tablespoons olive oil
1 cup (8 fl oz/250 ml) milk
1 tablespoon sesame seeds or 1 1/2 teaspoons poppy seeds for sprinkling
Here's how:
Preheat the oven to 375 degrees F. Grease 7 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
In a bowl, stir together the flour, cheese, sugar, baking powder, salt and chili powder.
In another bowl, whisk together the egg, olive oil, and milk until blended. Make a well in the center of the dry ingredients, add the milk mixture, and stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some of the sesame seeds.
Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.
Serving tip: Try serving these muffins with hot-pepper jelly. The jelly, usually made with jalapeno chiles in combination with sweet peppers, is available in well-stocked markets and specialty-food store.
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