Precious Persimmon Muffins
Yield
12 muffinsPrep
25 minCook
45 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
persimmons
pureed |
* |
| 1 | teaspoon |
baking soda
|
|
| ¾ | cup |
margarine
softened |
|
| 1 ¼ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | tablespoons |
bourbon whiskey
optional |
|
| 1 | cup |
walnuts
or pecans, optional |
|
| ¾ | cup |
currants
optional |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
persimmons
pureed |
* |
| 5 | ml |
baking soda
|
|
| 177 | ml |
margarine
softened |
|
| 296 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 315 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
vanilla extract
|
|
| 1E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
bourbon whiskey
optional |
|
| 237 | ml |
walnuts
or pecans, optional |
|
| 177 | ml |
currants
optional |
Directions
Preheat oven to 325℉ (160℃).
Grease muffin tins. Put the puréed persimmons in a small bowl and stir in the baking soda.
Set aside. Mix margarine and sugar until creamy.
Add eggs and beat well. Add flour, salt and cinnamon; beat until blended.
Add vanilla, lemon juice and bourbon.
Stir in nuts and currants.
Fill each muffin cup ¾ full. Bake for 45 minutes.
Remove from muffin pans and let cool. Serve warm
