Persimmon Muffintop Cookies
238
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.
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
Preheat oven to 180degrees celsius.
Combine all the dry ingredients, except for the sugars.
Cream the butter, sugar and brown sugar.
In a separate bowl, beat the egg and persimmon together.
Mix all the ingredients together.
Line an oven proof pan with baking paper
Drop cookies on the sheet as small round blobs around 1 cm apart from each other (they will spread, then rise)
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 :]
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?
