Monday, February 9, 2015

Dark Chocolate Toasted Sesame Muffins #MuffinMonday


Toasted sesame seeds and toasted sesame seed oil boost and complement the dark chocolate roasted sesame Lindt bar in this fragrant chocolate muffin. Plus, look how pretty the sesame seeds look! 

I have a small collection of chocolate bars that I have been amassing for a number of months because they come in such wonderful and unusual flavor combinations. Chocolate, of course, with orange, mint, sea salt, black currant, crunchy caramel, salted caramel, blueberry, passionfruit, cherry, chili, coconut, dark lemon and pepper, just to name a few! My master plan is to do a muffin series based on the chocolates. Doesn't that sounds like a fun idea? I finally got around to baking the first one today. And, before you ask, let me say that I have no affiliation with any of the chocolate makers and I have bought all the chocolates myself.

I was extremely pleased with this first batch, using Lindt Dark Chocolate Roasted Sesame and my usual Monday morning taste testers enjoyed them too.

Ingredients 

1/2 cup or 70g sesame seeds
2 cups or 250g flour
3/4 cup or 150g sugar
1/4 cup or 25g cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup or 240ml milk
1/4 cup or 60ml toasted pure sesame oil
1 Lindt dark chocolate and roasted sesame bar (3 1/2 oz or 100g)

Method
Toast your sesame seeds in a nonstick skillet over a medium flame. Stir or toss them often to keep them from scorching. This takes just a few minutes. Set them aside to cool.

Chop your chocolate bar with a knife and put aside a small handful for decorating the tops of the muffins.



Preheat your oven to 350°F or 180°C and either grease a 12-cup muffin tin or line it with paper muffin cups.

In a large bowl, stir together your flour, sugar, cocoa powder, baking powder, salt and half of the toasted sesame seeds. No need to measure. Just eyeball it.



In another smaller bowl, whisk together your eggs, milk, and toasted sesame oil.

The toasted sesame oil is a rich, golden brown.



Fold your wet ingredients into your dry ones.  Stop when there is still quite a bit of flour still unmixed.

Add in the larger pile of the chopped chocolate bar and stir again until the batter is just mixed.



Divide the batter between your prepared muffin cups.



Sprinkle on the remainder of the toasted sesame seeds then add a few little pieces of the reserved chocolate bar to each muffin.



Bake in the preheated oven for about 20 minutes or until a toothpick stuck in the middle comes out clean.




Allow to cool for a few minutes in the tin and then remove to a wire rack to cool completely.



Enjoy!







The Candy Bar Series

2. Pecan Caramel Chocolate Muffins using Frey Pecan & Caramel



3. White Chocolate Lemon Muffins using Movenpick Swiss Chocolate White Lemon

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