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Persimmon Muffintop Cookies

 
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They're supposed to be cookies, but with the texture of muffins. It's a good blenndd:] it's soft, yet cruchy on the outside. if you leave them for longer, it'll also turn slightly chewy.

Yield

16

servings

Prep

20

min

Cook

20

min

Ready

42

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 x persimmons
pureed
*
¼ cup sugar
¼ cup brown sugar
*
1 cup all-purpose flour
sifted
½ x eggs
*
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon mixed spice
*
¼ teaspoon salt
1 tablespoon mixed dried fruit
1 tablespoon macadamia nuts
chopped
3 tablespoon margarine

Directions

  1. Preheat oven to 180degrees celsius.

  2. Combine all the dry ingredients, except for the sugars.

  3. Cream the butter, sugar and brown sugar.

  4. In a separate bowl, beat the egg and persimmon together.

  5. Mix all the ingredients together.

  6. Line an oven proof pan with baking paper

  7. Drop cookies on the sheet as small round blobs around 1 cm apart from each other (they will spread, then rise)

  8. Place in the oven at 180degrees Celsius for around 20 to 30 minutes!

The longer you place them, the more chewy and crunchy they will get. But if you want a muffin-texture, take them out after 20 :]

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 6337% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 83mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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