Persimmon Spice Muffins

Posted on December 18, 2009. Filed under: Breakfast |

I was at a friend’s house enjoying a cup of tea shooting the breeze and she handed me a paper bag of persimmons. “Here, you will find something good to make with these.” Okay, super, what the heck do I do with a fruit that I have never even seen before? Which means I have never eaten one and obviously never baked with one. But I did a little investigating online and found some great ways to use persimmons in baking.

I just peeled the skin off and threw the pulp in the food processor to make it smooth and liquidy (not a real word, but I like it). I found online that people LOVE persimmons. After trying it I am not entirely sure why they love them so much. Sure, they taste good. But they didn’t seem like anything special to me. Maybe I had a bad batch? In any case, these muffins turned out great. The spices and sweetness of the fruit combined with the earthiness of the whole wheat flour and the nuttiness of the hazelnuts, mmm, these are good! If you don’t have persimmons, use mashed bananas or apple puree.

Makes 6 big muffins
1 Cup Persimmon Pulp, about 2 persimmons
3 Tablespoons Olive Oil
1/2 Teaspoon Apple Cider Vinegar
1/2 Cup Brown Sugar
1 Teaspoon Vanilla
1 1/2 Cups Whole Wheat Flour
1/2 Cup All Purpose Flour
1/2 Cup Chopped Hazelnuts
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Ground Cardamom
1/2 Teaspoon Ground Ginger
1/8 tsp Salt

Preheat your oven to 375 degrees, and lightly grease 6 standard muffin tins.

In a medium bowl, whisk together the persimmon pulp, oil, vinegar, brown sugar, and vanilla until smooth.

In a seperate bowl, combine the whole wheat and all purpose flour, hazelnuts, baking soda, coffee powder, spices, and salt, and mix thoroughly.

Pour the wet ingredients into the dry ingredients and stir just until combined.

Spoon the batter between your prepared muffin tins. It may seem like a lot of batter in each tin, but it’s okay. This will get you the big muffins we all like.

Bake for 17 – 20 minutes, until a toothpick inserted into the center of each muffin comes out clean. Let rest for 5 minutes in the pan before transferring to a wire rack to finish cooling.


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