
Ingredients:
For the muffin
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50g corn oil
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40g Sesame Kingdom premium Tahini
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120g agave syrup
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260g plain white flour
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130g whole egg
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150g Greek yoghurt
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10g baking powder
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5g bicarbonate of soda
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120g blueberries fresh
For the frosting:
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300g Sesame Kingdom pistachio Halva
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250g butter or margarine
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200g icing sugar
For the cake topping:
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Crumbled Vanilla Halva by ‘Sesame Kingdom’
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Roasted Pistachio
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‘Sesame Kingdom’ premium Silan (Date Honey)
Method:
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In a mixing machine whisk the eggs, tahini and agave together until lighter in colour and slightly fluffy
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Place the machine on a medium speed and slow add the oil. Once all mixed add the yoghurt
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Put the machine onto a slower speed and add the flour, bicarbonate and baking powder
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Once a smooth mixture is made add ¾’s of the blueberries and mix slightly
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Grease moulds and or place in large muffin cup papers. Then share the mixture between the moulds. Place some of the left over blueberries on top of each muffin
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Place in a preheated oven at 180c then bake for 20mins, may need to turn down half way through if colouring to much
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Once cooked remove and place onto a cooling rack to cool
Frosting:
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In a machine beat the ingredients together to form a stiff frosting.
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Allow to chill slightly the place into a piping bag and pipe onto of the muffins
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Garnish with crumbled pistachio halve and blueberries

Enjoy!