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Precious Persimmon Muffins

 

216

Yield

12

muffins

Prep

25

min

Cook

45

min

Ready

70

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 96852% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 928mg 39%
Total Carbohydrate 34g 34%
Dietary Fiber 4g 14%
Sugars g
Protein 31g
Vitamin A 34% Vitamin C 67%
Calcium 7% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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