Persimmon Muffins Food
PERSIMMON MUFFINS
This recipe came from an e-mail recipe group several years ago and was attributed to a Randy Pollak. I don't know whether Randy posted the recipe or was its source (or both), but I'm very grateful for it.
Provided by ccferne
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place all dry ingredients in a mixing bowl.
- Blend oil, pulp, and extract.
- Combine the two mixtures and stir only until thoroughly blended (do not beat).
- Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size).
- Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.
Nutrition Facts : Calories 189.3, Fat 8.8, SaturatedFat 0.9, Sodium 233.2, Carbohydrate 26.8, Fiber 1.2, Sugar 16.4, Protein 2.8
PERSIMMON MUFFINS
Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch.
Provided by KarenW
Categories Bread Quick Bread Recipes Muffin Recipes
Time 34m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
- Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
- Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 29.3 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 243.8 mg, Sugar 6.1 g
BANANA AND PERSIMMON CINNAMON MUFFINS
I put this recipe together to use up some bananas and persimmon that were very very ripe! As soon as they began to bake, my daughter said she could smell autumn.
Provided by Anna Silvani-Morrison
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
- Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
- Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
- Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 61.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 328 mg, Sugar 33.1 g
PERSIMMON MUFFINS RECIPE
Provided by PrincessBransky
Number Of Ingredients 14
Steps:
- 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.
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