Barbara Adams: Persimmon Muffins, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Persimmon-Spice Muffins
Recipe

Persimmons are a natural partner for cozy cold-weather spices like cinnamon, nutmeg and allspice. In addition to lending subtle flavor, persimmon pulp gives these muffins an extra-moist texture.

Ingredients

Serves 12

2	cups	flour
1	cup	sugarr
2	teaspoons	baking powder
1/2	teaspoon	baking soda
1/2	teaspoon	salt
1 1/2	teaspoon	ground cinnamon
1/2	teaspoon	ground nutmeg
1/2	teaspoon	ground allspice
1	cup	persimmon pulp (approximately two large hachiya persimmons )
2	large	oranges, zested
2		eggs, beaten
1/2	cup	milk
1/2	cup	melted butter, cooled
1	tablespoon	vanilla
1	cup	raisings
1	cup	toasted walnuts, crumbled

Directions

Preheat oven to 400°

Fill 12 standard muffin tins with paper liners.

Place the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice together in a spacious bowl and mix.
Combine the persimmon pulp, orange zest, eggs, milk, butter, and vanilla in a separate bowl and mix until well combined.
Pour the persimmon mixture into the dry ingredients and mix until integrated and smooth.
Add the raisins and walnuts and mix well.
Fill the muffin tins to the top and bake for 20–22 minutes, or until the muffins spring back when pressed in the center.
Remove from the oven and cool.

Preparation time: 35 minutes.

A Barbara Adams Beyond Wonderful recipe.


	How To:
	Toast Nuts

	Other Options:
	Orange Curd Apple Spice Muffins Mocha Coffee


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