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
| 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 | raisins |
| 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.
