- 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.
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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
