Persimmon Muffins

Persimmon Muffins
2 to 3 very ripe persimmons*
1 1/2 c all-purpose flour
2/3 c whole-wheat flour
1 c granulated sugar
1 1/2 t baking powder
3/4 t baking soda
3/4 t salt
3/4 t ground ginger
3/4 t ground cinnamon
1 t finely grated lemon zest
2 large eggs plus 1 egg white
10 T unsalted butter,melted, or vegetable oil
2/3 c plain yogurt or sour cream
Turbinado sugar,for topping
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two
24-cup mini-muffin pans with paper liners. Cut the persimmons in half
and scoop out the pulp into a food processor; pulse until smooth.
Combine the all-purpose flour, whole-wheat flour, granulated sugar,
baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a
large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce
and carrot baby food), the eggs, egg white, melted butter and yogurt in
a small bowl. Add the wet ingredients to the dry ingredients and stir
until just combined (it's fine if the batter is lumpy).
Divide the batter among the muffin cups, filling each three-quarters of
the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.
* 1 cup -smooth applesauce plus 1/4 cup carrot baby food can be subtituted
![]() |
We had a tea party with my daughter with the muffins:) |
Comments
Post a Comment