These yummy and sunny little bites are made with some unusual ingredients. I'm really enjoying exploring the flavours in Sweet Sugar, Sultry Spice by Malika Ameen (Roost Boos, 2015). She mixes and matches all sorts of exotic spices in her recipes.

Makes 12 friands or 24 minis
2 tbsp cold tahini
3/4 c granulated sugar
2 tsp black sesame seeds
1/4 tsp sea salt
115g butter
1/4 tsp turmeric
1 c fine semolina
1/2 c flour
1/2 tsp baking powder
3/4 c milk
2 tbsp water
1/4 tsp vanilla extract
1/4 c golden raisins

Preheat oven to 190C. Brush tahini evenly onto bottom and sides of your muffin pan and place in freezer.

In a small cup or bowl mix 2 tbsp of the sugar, the sesame seeds and 1/8 tsp of the salt. Remove pan from freezer and sprinkle each muffin hole with the sugar mixture, coating evenly. Return to the freezer.

In a small saucepan melt 2 tbsp of the butter with the turmeric. Once melted cook until foamy, about 1 min. Add the rest of the butter and reduce heat to low. Once all melted transfer to a medium bowl to cool.

In a large bowl sift the semolina, flour, baking powder, rest of sugar and salt. When the butter is cool, add the milk, water and vanilla and whisk together. Add to the dry ingredients and whisk until just combined. Stir in the raisins, if using.

Fill the muffin tins evenly to the top with the batter - they won't rise much. Bake for 30-40 min until golden brown and firm to the edge, around 15 min for mini friands.

Place the tin on a wire rack to cool for 10 min. Run a butter knife around the edges of the muffin cups to loosen then turn out onto a wire rack to cool completely. 

These friands have a crispy edge and a bright yellow hue. The lovely nutty flavour is set off by the raisins.