Whole Wheat Persimmon Muffins
Whole Wheat Persimmon Muffins recipe
Yield
12 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
or all-purpose flour |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | cup |
walnuts
chopped |
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
persimmon pulp
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
or all-purpose flour |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 237 | ml |
walnuts
chopped |
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
persimmon pulp
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
lemon extract
|
*
|
Directions
Combine the first 9 ingredients.
In a blender, blend pulp, oil and lemon until just smooth and add to the flour mixture.
Stir only until well mixed.
Pour into greased muffin pans, and bake at 350℉ (180℃) for 25 to 30 minutes.
Lemon glaze may be added when cool.
