You know those moments in time, those special events in history, where you can recall the exact date, the exact time, and exactly what you were doing.
Thursday, October 26th, 2017, at 8:30pm, that was the night I met Deb Perlman, AKA Smitten Kitchen.
This wasn’t our first meeting – Erin and I kinda fangirled all over her at last year’s Food Bloggers of Canada Conference. It’s a slightly embarrassing moment we would rather forget.
But last week, I braved a crowded Chapter’s Indigo store filled with Deb fans, picked up a copy of her latest book (which, not surprisingly, is fantastic), and waited in line to get my one-on-one time with the one and only.
What do you say to someone who has inspired you to start a food blog of your own? You say, “I just made your carrot tahini muffins and they are amazing!” And when Deb responds to tell you she saw them on instagram, you can die a happy woman.
In honour of this momentous day in my life when Deb Perlman and I chatted for a whole FIVE minutes (yes, she took time to stop and talk with each and every person in that never ending line), I made a recipe of hers I had bookmarked for quite some time now. And when a couple of carrots were on their last leg in my fridge, what better way to use them up than in some muffins.
And because she is Smitten Kitchen, these muffins were spot on. I really didn’t change much, although I think next time I would definitely toss in a handful of raisins or walnuts (or both!).
We are no strangers on How To Eat to adding tahini to our baked goods (if you’ve made our brownies, you know what we are talking about!). You don’t really taste the tahini in these muffins, but it adds a lot of moistness and a real interesting flavour. I also love that these muffins aren’t super duper sweet. They almost have a savoury quality, which is something I like when I want a muffin that can double as both a worthy breakfast and snack.
Don’t be shocked when you mix in the carrots, it may look like you’re mixing up a salad, but the carrots cook down to pack each muffin with the perfect amount of delicious and sweet carrot flavour.
Eat them as is, top with an extra dollop of tahini, or slather them in some cream cheese. Any way you top ’em, these muffins are pretty darn perfect.
I want to hear your fangirl (or fanboy!) moment! Please tell me I’m not alone in totally freaking out in that second!
Dara
Carrot Tahini Muffins
Serves | 13 muffins |
Meal type | Breakfast, Dessert, Snack |
Website | Adapted from Smitten Kitchen |
Ingredients
- 4 medium carrots (grated)
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cups almond milk
- 1 Tsp vanilla extract
- 2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp kosher salt
- 1 cup all purpose flour
- 1 cup whole wheat flour
Note
These muffins are delicious as is, but would also be great with some chopped walnuts or raisins stirred in. They freeze really well - individually wrap in plastic wrap and place in large zip lock bag. Let them defrost in your fridge overnight, or microwave for 30-45 seconds.
Directions
1. | Preheat oven to 425 and spray a 12 cup muffin tin with cooking spray. |
2. | In a large bowl whisk together olive oil, tahini, and brown sugar. Whisk in eggs, almond milk, and vanilla. Whisk in baking powder, baking soda, and salt. |
3. | Switch to a rubber spatula, and stir in flours, then carrots, until just combined. |
4. | Divide mixture evenly among muffin tins (I had a little left over, enough to make one extra muffin). Bake muffins for 14-16 minutes. Muffins will be done when the top is slightly brown and firm and a toothpick inserted in the middle comes out dry. |
5. | Let cool in muffin tin for at least 10 minutes. Remove and set aside until completely cooled. Eat as is or with a little extra tahini drizzled on top. |
Elise says
Love your post today! So much fun to get to meet someone who inspired you!
I would love to try these muffins but my son is allergic to sesame / tahini- what do you suggest I substitute it with?
Erin & Dara says
Try using any natural nut butter – natural peanut or almond butter should work. It may alter the flavour slightly, but I imagine they will still be delicious! Let us know if you try it!
Jennie says
I’m so eager to try making these muffins. My big jar of tahini is cheering me on. However, I don’t have almond milk & can’t see an opportunity to get some any time soon. Do think it’d be ok to just sub it out with cow’s milk? Any concerns re taste or texture differences?
Thanks for the great recipe idea and the inspiring anecdote. How wonderful to have the chance to meet one of your mentors!
Erin & Dara says
You can definitely use cows milk. It will work great! Hope you love the muffins!
Jennie says
Cheers – great to know. Thanks oodles for the reply. My huge bag of carrots & cow’s milk make me a lot happier now.
Jennie says
The muffins turned out wonderfully, thanks! Definitely a keeper recipe for me. Made them with 1/2 cup raisins added and they got thumbs up from my 12yr old…so into his lunch kit they’ll go as well.