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Breakfast Honey Persimmon Muffins

 
Breakfast Honey Persimmon Muffins
131

Persimmon Muffins recipe

Yield

24

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
*
¼ teaspoon mace
*
¼ teaspoon allspice
*
¼ teaspoon cloves
*
1 cup persimmon pulp
*
¼ cup vegetable oil
cup honey
2 large eggs
½ cup apples
chopped
½ cup walnuts
optional

Directions

Combine dry ingredients in a large bowl.

Combine persimmon pulp, oil, honey, and eggs in a blender.

Process until liquid.

Add to flour mixture.

Rinse blender jar with the water and pour into batter to thin as needed.

Stir until flour is just moistened and lump free.

Add raisins and chopped nuts if you like.

Spoon into greased or sprayed muffin tins.

Bake in a preheated oven at 350 to 375 degrees F for 12 to 15 minutes.

[Muffin top will spring back when gently poked.]

If you prefer bread, bake in a loaf pan for 25 minutes.

Note: Poppy seeds can be added to the batter if you wish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 62837% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 325mg 14%
Total Carbohydrate 30g 30%
Dietary Fiber 4g 14%
Sugars g
Protein 28g
Vitamin A 3% Vitamin C 9%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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