The Odd Fork has many food blogger friends and one of them is Penelope. She cooks with imagination, using leftovers and healthy, mediterranean ingredients and she always creates new, tasty recipes! So when the Odd Fork came across these tahini mini breads, it made its own version using its favorite wholemeal Greek tahini (tahini = sesame paste) and spices!

Ingredients:

- 4 Tbsp wholemeal tahini

- a medium, ripe banana

- 1/2 cup black raisins, soaked in warm water (keep the water)

- 2 Tsp mix of ground cinnamon, cloves, ginger and nutmeg

- some sunflower seeds (about 1/3 cup)

- whole wheat self rising flour (as much as needed)

Just add into your blender tahini, banana cut in pieces, spices and 1/2 cup of raisin water and blend everything together on a high speed to get a nice, smooth paste. Transfer into a bowl and add flour stirring slowly, until batter resembles a cake dough.

Add sunflower seeds and raisins (drained) last and mix to combine into the dough. Divide it evenly among muffin tins filling them with batter up to 3/4 and bake in a preheated oven, air setting, at 350C, for 20 minutes or until the top is slightly brown and a toothpick inserted in the middle comes out dry.

The Odd Fork ate as many as possible while still warm with its afternoon Greek coffee and saved the rest into single-use plastic bags in the freezer. This way the're going to remain fresh for long, and any time the Odd Fork wants a warm muffin for its breakfast, all it has to do is to heat the muffin up in the oven and enjoy with coffee! 

So yummy and healthy at the same time, thanks Penelope! ;)