Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
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.

Characteristics

30 Minute Recipes Baked Goods

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