Sesame Muffin

If you don't have paper cases, lightly oil the cavities and dust them with a little flour.

Evenly mixing the raising agents prevents small “bitter pockets” in the finished muffins.

Take the buttermilk out of the fridge shortly beforehand — it blends more easily that way.

Don't overmix — otherwise the muffins will turn out firm rather than light.

Fill the cases only about two-thirds full so the muffins can rise nicely without overflowing.

Do the skewer test towards the end: if the skewer comes out dry, they're done.

Cooling on a rack prevents “sweating” and keeps the tops nicely crisp.

Pairs especially well with a thin sugar glaze or some melted chocolate and extra sesame on top.