Persimmon Muffins
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
55
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour2 cup
Wheat Flour (whole-)1 cup
Granulated Sugar1.5 tsps
Baking Powder3 tsp
Baking Soda3 tsp
Salt3 tsp
Ground Ginger3 tsp
Ground Cinnamon2 cup
Plain YogurtDirections:
1
Preheat the oven to 350 degrees F
2
Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners
3
Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth
4
Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl
5
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
6
Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy)
7
Divide the batter among the muffin cups, filling each three-quarters of the way
8
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
9
Cool slightly in the pan, then transfer the muffins to a rack
10
Photograph by Anna Williams