12 Serves
50 Mins
Preheat your oven to 175°C and line a muffin tin with cupcake liners.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
53 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 gIn a medium bowl, whisk together the flour and baking powder.
In a separate large mixing bowl, cream the butter and sugar together until light and fluffy, then beat in the eggs and black sesame paste.
Gradually combine the dry ingredients into the wet mixture, mixing until just incorporated.
Divide the batter evenly into the prepared muffin tin and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
21
g36
g53
g
