Prep 15 mins
Cook 25 mins
This recipe came from an e-mail recipe group several years ago and was attributed to a Randy Pollak. I don't know whether Randy posted the recipe or was its source (or both), but I'm very grateful for it.
- 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
- 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'.
This is a tasty recipe but the eggs are missing. They came out flat!
These were excellent. I subbed dried cranberries for raisins. Will definitely be making these again!
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)!