Sesame Seed Muffin Mix
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Muffins made from a homemade A-B-C base mix with toasted sesame seeds in the batter. A nutty brown sugar topping goes on before baking.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C muffin mix base
- 1 cup toasted sesame seeds
Topping
- 1/2 cup nuts
- 4 tablespoons brown sugar
- 4 tablespoons sesame seeds
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, oil, water, muffin mix base, and 1 cup toasted sesame seeds together just until blended, leaving it a little lumpy.
- Spoon the batter into the cups, filling each about 3/4 full.
- In a small bowl, stir together the nuts, brown sugar, 4 tablespoons sesame seeds, flour, cinnamon, and nutmeg.
- Sprinkle the topping over the batter.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool completely before storing or freezing.
Notes
Uses the A-B-C Muffin Base Mix. Storage: about 2 days airtight at room temperature, about 1 week refrigerated, up to 3 months frozen; reheat frozen on high about 30 seconds each.
Nutrition
Serving: 31g | Calories: 164kcal | Carbohydrates: 5.3g | Protein: 3g | Fat: 15g | Saturated Fat: 2.4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 69mg | Fiber: 1.1g | Sugar: 2.4g | Vitamin A: 46IU | Vitamin C: 0mg | Calcium: 83mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 24 servings from the whole mix with 4 eggs, 3 teaspoons vanilla, 1 cup oil, 1 cup toasted sesame seeds, 1/2 cup nuts, 4 tablespoons brown sugar, 4 tablespoons sesame seeds, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg; oil counted as vegetable oil, nuts counted as mixed nuts, flour counted as all-purpose flour. Brands and portions vary, so use it only as an approximation.
