These Persimmon muffins are like little coffee cakes, they are so delicious with just the right amount of spices added. They really are the perfect fall treat. I had a bunch of persimmons to work with this year and have enjoyed baking with them. I used the Fuyu persimmon in the recipe. I found it's easiest to cut the persimmons in half, then scoop out the flesh, inside of trying to peel it. Then it is quick work to puree them for this recipe.
Persimmon Muffins
1/2 cup palm oil shortening
1 cup sugar
2 eggs
1 3/4 cup persimmon puree
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
Directions:
Preheat oven to 325F, and lightly grease or line muffin tins.
Cream shortening and sugar until light and fluffy. Add eggs, mixing well after each one. Add the persimmon puree and mix until well blended.
In a separate bowl, combine remaining ingredients. Gradually add the flour mixture to the persimmon mixture and stir until combined.
Scoop into muffin tins, and top with struesel (recipe below) and bake 30 minutes.
Cream shortening and sugar until light and fluffy. Add eggs, mixing well after each one. Add the persimmon puree and mix until well blended.
In a separate bowl, combine remaining ingredients. Gradually add the flour mixture to the persimmon mixture and stir until combined.
Scoop into muffin tins, and top with struesel (recipe below) and bake 30 minutes.
This can also be made into a bread loaf, just use a standard bread pan (9x5") and bake for 1 hour.
Streusel Topping
1/2 cup sugar
1/4 cup dairy-free margarine
1/2 tablespoon cinnamon
Directions:
combine together and cut in margarine until it's well combined and forms a crumbly topping. Sprinkle on top of muffins before baking.
This post was shared on Allergy Free Wednesday and Gluten Free Wednesday.
This post was shared on Allergy Free Wednesday and Gluten Free Wednesday.
