I found this recipe in a recent issue of a popular magazine (either relish or Whisk, don't remember which one). The combination of the black & white sesame seeds are so striking and the muffins itself are absolutely delicious. A beautiful and tasty side dish to enhance your Yom Tov meal. Best part, they freeze well.
1.75 (1 ¾ bags shredded white cabbage (or cole slaw mix)
4 onions, diced & sauted
2 cup flour
1 cup water
½ cup oil
3 Tbsp chicken soup powder
2 tsp salt
¼ tsp black pepper
1 pk black & white sesame seeds (sep or mixed)
Preheat oven to 350^. Saute the onions. In large bowl, mix all ingredients together.
Spray 24 mini muffin pan with non-stick cooking spray & fill with cabbage mixture. Sprinkle the top with mixed sesame seeds (or you can do black & white seeds side by side).
Bake for 30-35 minutes. Muffins slip out easily. Cool. Can be frozen.