Persimmon Mini-Muffins

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persimmonmuffins_sm.jpgAutumn spiced persimmon muffins with golden brown exteriors and pillowy soft interiors, topped off with a little sweetened whipped cream. I'd never baked with persimmons before, but the ones I got from the farmer's market were so ripe and sweet they fell apart in my hands. The persimmon flavor is mild, sweet, and a little like apricot. Mini-muffins make nice party treats, but this could easily be baked in a 9x13 for a family style dessert.
1 cup persimmon pulp
1 egg, beaten
1 1/4 cup white sugar
1 1/4 cup all-purpose flour
1 1/4 cups milk
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth. Pour into greased mini muffin pan and bake for 20-30 minutes or deep golden brown and set. Serve with whipped cream.

makes ~36 mini muffins
nutrition per:
67 calories
1.6g fat
Original recipe

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