In Orthodox religion during the 48 days of Lent, which is the fasting period, no animal products are allowed to be eaten. Fasting doesn’t have to be boring or a torture, so I am always trying to create something out of the usual.
I was inspired to make these tahini muffins last fall, when Chef Jeena posted a recipe for Wholemeal Muffins. Those muffins looked so good that I wanted to recreate them immediately but unfortunately they had eggs and milk in them. I made Jeena’s recipe but instead of adding milk and eggs I added tahini and orange juice in the mixture. I filled them with a prune jam I had made and although they tasted great, I didn’t like their texture as they were kind of sticky and the muffins were flat. I never posted about these muffins because I wanted to perfect them first.
I discussed this with Jeena and she told me to replace the eggs with flaxseeds. Now that was new to me!! I had never used flaxseeds before nor did I know anything about them.
I made a thorough google search to learn about these seeds and I was amazed to see that they are high in Omega 3 fatty acids and rich in fiber. In antiquity they were used as medicine. You can read all about flaxseeds here.
I had forgotten all about these muffins and flaxseeds until this morning when I read Joumana’s Tahini Brownies, so as I had all the ingredients I needed at home, except the jam, I made them a few hours ago.
I don’t usually post my recipes immediately as I have lots of older recipes which are waiting patiently for me to post them, but I was so excited that I had to share these with you.
In Greece we can get plain tahini but there is also a tahini mixed with honey. If you can’t get the sweet tahini, just mix enough honey until it is sweet. I made some of the muffins with only tahini and in some I mixed some pecans and dried cranberries. I must say that both were perfect.
Kopiaste and Kali Orexi,