Breakfast Honey Persimmon Muffins
Persimmon Muffins recipe
Yield
24 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅓ | cup |
honey
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
apples
chopped |
|
| ½ | cup |
walnuts
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
mace
|
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
cloves
|
|
| 237 | ml |
persimmon pulp
|
* |
| 59 | ml |
vegetable oil
|
|
| 79 | ml |
honey
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
apples
chopped |
|
| 118 | ml |
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.
