INGREDIENTS

200 g sugar, honey
4 whole eggs
300 g flour
8 g baking powder.
25 cl milk
100 g of liquid cream
20 cl of sunflower oil
4 spoon of tahina sesame
1 pinch of fine salt
2 spoon of sesame seed

PREPARATION

In a bowl, blend the sugar, honey and eggs.
Add the flour, yeast, milk, and cream.
Mix well, then add the oil, the tahina and the pinch of salt.
Beat by hand with a whisk to make the batter smooth, without lumps.
Preheat your oven to 175°C.
In a pan without adding any material, lightly drill the sesame seeds over medium heat.
Leave to cool on a plate. Fill the molds with the batter, and sprinkle with grain.
Remove from the oven, allow the muffins to cool, then unmold and place in a sesame plate.
Put in the oven and cook for 25 minutes.