- Prep Time
- 5 mins
- Total Time
- 30 mins
- Makes
- 12
Ingredients
- 2 1/2 cups
- all-purpose flour
- 625 mL
- 3/4 cup
- sugar
- 175 mL
- 2 tsp
- baking powder
- 10 mL
- 1/2 tsp
- baking soda
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 1 tsp
- ground cinnamon or dry ginger
- 5 mL
- 1
- egg
- 0
- 1 cup
- buttermilk
- 250 mL
- 1/2 cup
- canola oil
- 125 mL
- 1/4 cup
- sesame seeds
- 60 mL
- 1/4 cup
- apricot jam
- 60 mL
- 1/2 cup
- icing sugar, sifted
- 125 mL
- 1 tbsp
- milk
- 15 mL
Method
- Step 1
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients and sesame seeds into flour mixture; stir until just combined.
- Step 2
- Evenly spoon half the batter into the muffin tins. Add 1 tsp (5 mL) apricot jam into each tin, then top with remaining batter.
- Step 3
- Bake on middle rack of oven until tops are firm to the touch, about 20 min. Cool in tin 5 min. then transfer muffins to rack to cool completely.
- Step 4
- While muffins are cooling, in small bowl, mix together icing sugar and milk until smooth. Drizzle on muffins. Allow a few minutes for icing to set. Store muffins in airtight container up to 2 days or wrap individually and freeze up to 2 weeks.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 240
- Fat:
- 10 g
- Saturated Fat:
- 1 g
- Carbs:
- 34 g
- Fibre:
- 1 g
- Cholesterol:
- 15 mg
- Protein:
- 4 g
- Sodium:
- 160 mg