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Precious Persimmon Muffins

If you want a persimmon muffin that doesn't taste like persimmon, this recipe is for you. The taste is very good, but more like an apple muffin. I was disappointed that the muffins were flat on top instead of puffed, but I suspect that the lack of baking powder in addition to the baking soda is to blame. Adding the baking soda directly to the persimmon puree caused the mixture to set up like jelly.

Yields:12 muffins
Rating: ***
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Recipe Cooking TimePreparation25 minutes
Cooking45 minutes
Ready In70 minutes

Ingredients

1 cup persimmons pureed
1 teaspoon baking soda
3/4 cup margarine softened
1 1/4 cups sugar
2 large eggs
1 1/3 cups flour, all-purpose
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 tablespoons bourbon whiskey optional
1 cup walnuts or pecans, optional
3/4 cup currants optional

Directions

Preheat oven to 325F.

Grease muffin tins. Put the pureed persimmons in a small bowl and stir in the baking soda.

Set aside. Mix margarine and sugar until creamy.

Add eggs and beat well. Add flour, salt and cinnamon; beat until blended.

Add vanilla, lemon juice and bourbon.

Stir in nuts and currants.

Fill each muffin cup 3/4 full. Bake for 45 minutes.

Remove from muffin pans and let cool. Serve warm

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williamstm13

Member Review

****

Banana Chip Muffins

They are so good a few minutes after they come out of the oven!!!!

Reviewed by williamstm13

 
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