Search
by Ingredient

Precious Persimmon Muffins

StarStarStarStarEmpty star

Submitted by LORIWARREN

YIELD

12 muffins

PREP

25 min

COOK

45 min

READY

70 min

Ingredients

1 237
CUP ML PERSIMMONS
pureed *
1 5
TEASPOON ML BAKING SODA
¾ 177
CUP ML MARGARINE
softened
1 ¼ 296
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
1 ⅓ 315
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML VANILLA EXTRACT
2 1E+1
TEASPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML BOURBON WHISKEY
optional
1 237
CUP ML WALNUTS
or pecans, optional
¾ 177
CUP ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 968 52% 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?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe