1/4 c. toasted sesame seeds
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 tbsp. sugar
1/3 c. toasted sesame seeds
2 eggs, separated, room temperature
1/4 c. vegetable oil or 1 tbsp. sesame oil & 3 tbsp. vegetable oil
1 c. buttermilk, room temperature
2 tbsp. sesame seeds for garnish
Honey Butter or other spread

Generously grease 12 muffin cups. Do not use paper liners. Sprinkle 1 teaspoon toasted sesame seeds over bottom and side of each cup. Preheat oven to 400 degrees.

In large bowl, combine flour, baking powder, baking soda, salt, sugar and 1/3 cup sesame seeds; set aside.

In a medium bowl, lightly beat egg yolks. Stir in oil and buttermilk. Stir into flour mixture only until dry ingredients are moistened; set aside.

In small bowl of electric mixer beat egg whites until stiff but not dry. Stir 2 to 3 tablespoons beaten egg whites into batter, then fold in remaining beaten egg whites. Spoon batter into prepared muffin cups until 2/3 to 3/4 full. Sprinkle remaining 2 tablespoons sesame seeds over tops of unbaked muffins. Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Serve hot with Honey Butter or another spread. Makes 10 to 12 muffins.