Persimmon Muffins

Name: Persimmon Muffins
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 12 servings
Ingredients: 1 egg 1 egg; 1 cup persimmon pulp 1 cup persimmon pulp; ½ cup canola oil ½ cup canola oil; ⅓ cup milk ⅓ cup milk; 2 cups all-purpose flour 2 cups all-purpose flour; ½ cup walnuts ½ cup walnuts; ⅓ cup white sugar ⅓ cup white sugar; 1 teaspoon salt 1 teaspoon salt; 1 teaspoon baking powder 1 teaspoon baking powder; 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

Prep: 15 minsCook: 19 mins

Prep

15 mins

Cook

19 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

11 egg
11 cup persimmon pulp
½ cup canola oil½ cup canola oil
⅓ cup milk⅓ cup milk
22 cups all-purpose flour
½ cup walnuts½ cup walnuts
⅓ cup white sugar⅓ cup white sugar
11 teaspoon salt
11 teaspoon baking powder
11 teaspoon ground cinnamon

Instructions

1
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
2
Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
3
Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
4
Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.