Tahini Rye Muffins with Strawberry Jam

Instructions

1. Place the butter in a small glass bowl and microwave for 15-second intervals on HIGH, stirring after each interval until the butter is almost completely melted. Set aside.
2. Place the water in a glass bowl or cup and microwave for 1 minute on HIGH. Stir in tea leaves and let it steep for 2-3 minutes. Strain out the tea leaves and set the water aside.
3. In a large bowl, whisk together the eggs and sugar. Add in the vanilla and milk and whisk well to combine.
4. Whisk in the melted butter and the tea-steeped water.
5. Add the tahini and mix thoroughly.
6. In a separate, small bowl, combine the two flours, baking powder, and salt, and stir so they\'re evenly distributed. Add this mixture all at once to your wet ingredients and whisk until just combined—try not to overmix.
7. Refrigerate your batter for at least 1 hour and up to 8 hours.
8. When you\'re ready to bake, preheat the oven to 325°F (160°C). Spray a 24-cup muffin tin. Scoop enough batter to fill each muffin tin 3/4 of the way full.
9. Scoop a half-teaspoon of strawberry jam into the center of each muffin. No need to press it into the batter, it will sink when it bakes.
10. Sprinkle the sesame seeds over each of the muffins.
11. Bake for 16-18 minutes, until you can smell the muffins and the tops are no longer jiggly. Let cool in the tins for at least 5 minutes before removing them to eat. Store in the fridge for up to 5 days.