Persimmon Muffins
photo by Leslianne L.
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 cup flour
- 3⁄4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup chopped walnuts
- 1⁄2 cup raisins
- 1 cup persimmon pulp
- 2 tablespoons oil
- 1⁄4 teaspoon lemon extract or 1/4 teaspoon orange extract
directions
- Place all dry ingredients in a mixing bowl.
- Blend oil, pulp, and extract.
- Combine the two mixtures and stir only until thoroughly blended (do not beat).
- Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size).
- Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.
Reviews
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Easy and yummy! I sent these to a high-energy theatre practice where they were loved by kids and adults. Not too sweet, but very satisfying. I made them using 1 t of pumpkin pie spice (I didn't have any plain nutmeg) and 1 T lemon juice (I didn't have the extract). Also, when I "pulped" my persimmons (2), I got nearly one 1, but just added unsweetened applesauce to make up for the extra that I needed (hey, it's still pulp, right?) Thanks ccferne (and Randy)!
see 2 more reviews
Tweaks
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I made quite a few tweaks: -Triple recipe (holiday baking!) -Add two eggs (total for the whole tripled batch) -Sub walnuts for pecans (that's just what I had on hand) -Sub 1t orange zest for the extract (again, it's what I had in hand) -Sub 2 parts dried cranberries to 1 part raisins -Baked in mini muffin tins about 15 minutes, or until the toothpick comes out clean. They came out beautifully and smell AMAZING; can't wait til they cool down!
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RECIPE SUBMITTED BY
ccferne
Culver City, 0
<p><br /> <br />Fannie Farmer is my favorite GENERAL cookbook. I also like all the Moosewood series and Helen Brown's West Coast Cookbook. <br /> <br />Theoretically, I'm retired, but I do a lot of volunteer work for the League of Women Voters.</p>