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."
photo by Leslianne L.
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
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12
ingredients
- 1 cup flour
- 3⁄4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup chopped walnuts
- 1⁄2 cup raisins
- 1 cup persimmon pulp
- 2 tablespoons oil
- 1⁄4 teaspoon lemon extract or 1/4 teaspoon orange extract
directions
- 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'.
Questions & Replies
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Curious why orig. recipe has no eggs? I added 2 eggs with good results FYI.
Reviews
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Noticed there are no eggs in original recipe. Made a few tweaks—1) added 2 eggs 2) subbed chocolate chips for raisins 3) coconut sugar for regular sugar 4) walnut oil 5) convection oven 325 deg for 20 min. Very tasty! Dark color prob b/c of the sugar.
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This is a tasty recipe but the eggs are missing. They came out flat! -
Turned out fabulous! Flavor is excellent, density is heavy. I also added 1t of vanilla bean paste, and 1c of chocolate chips so my children would eat them. They didn't last long! I'm going to try adding an egg next time, and I would like to see how this works in loaf form. -
These were excellent. I subbed dried cranberries for raisins. Will definitely be making these again! -
Easy and yummy! I sent these to a high-energy theatre practice where they were loved by kids and adults. Not too sweet, but very satisfying. I made them using 1 t of pumpkin pie spice (I didn't have any plain nutmeg) and 1 T lemon juice (I didn't have the extract). Also, when I "pulped" my persimmons (2), I got nearly one 1, but just added unsweetened applesauce to make up for the extra that I needed (hey, it's still pulp, right?) Thanks ccferne (and Randy)!
see 2 more reviews
Tweaks
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I made quite a few tweaks: -Triple recipe (holiday baking!) -Add two eggs (total for the whole tripled batch) -Sub walnuts for pecans (that's just what I had on hand) -Sub 1t orange zest for the extract (again, it's what I had in hand) -Sub 2 parts dried cranberries to 1 part raisins -Baked in mini muffin tins about 15 minutes, or until the toothpick comes out clean. They came out beautifully and smell AMAZING; can't wait til they cool down!
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These were excellent. I subbed dried cranberries for raisins. Will definitely be making these again!
RECIPE SUBMITTED BY
ccferne
Culver City, 0
<p><br /> <br />Fannie Farmer is my favorite GENERAL cookbook. I also like all the Moosewood series and Helen Brown's West Coast Cookbook. <br /> <br />Theoretically, I'm retired, but I do a lot of volunteer work for the League of Women Voters.</p>
