Ingredients:
Scenario:
Sift the flours and dry yeast into a large bowl, combine with sugar, mix thoroughly. Make sure the water and milk are warm to the touch and combine them alternately with dry ingredients. Add an egg and 4 teaspoons tahini. Mix with an electric mixer until perfectly smooth. Cover with a cloth and set aside for 40 minutes. Meanwhile preheat the oven to 180°C and prepare the muffin baking tin.
Add sea salt, ginger and cinnamon to the dough, stir with a wooden spoon until combined. Fill the muffin tin. Cover and let it rise until doubled, about 30 minutes. For the glaze, whisk a tablespoon oil with a tablespoon water and brush muffins just before baking, drizzle with 2 teaspoons sesame seeds. Bake for about 20-25 minutes. Cool on a wire rack.
GF – make sure the ingredient doesn’t contain traces of gluten!