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Persimmon Muffins
Prep
15 mins
Cook
19 mins
Servings
12
Difficulty
Medium
These persimmon muffins are one of my favorite fall treats to whip up when I've got fresh fruit on hand. They're incredibly simple to make, coming together in just about half an hour from start to finish, and they taste like you spent way more time in the kitchen than you actually did. Persimmons give these muffins a naturally sweet, almost honeyed flavor while also providing plenty of fiber and antioxidants that make them feel a bit more wholesome than your average muffin. The walnuts add a nice crunch, and the cinnamon brings everything together beautifully. These are perfect for breakfast or an afternoon snack.
Ella x
Ingredients
- 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
Detail level
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.
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