Breakfast Honey Persimmon Muffins Recipes

PERSIMMON MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
• 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.
• Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.

EASY SPICED PERSIMMON MUFFINS

Steps:

• Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
• Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
• Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
• Beat for a minute or so to combine.
• Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
• Place the muffins onto a wire rack to cool completely.
• The persimmon muffins will keep for 4 days in an airtight container.

PERSIMMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth.
• Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).
• Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.

PERSIMMON MUFFINS

Steps:

• Place all dry ingredients in a mixing bowl.
• Blend oil, pulp, and extract.
• Combine the two mixtures and stir only until thoroughly blended (do not beat).
• Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size).
• Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.

GRANDMA'S HONEY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

BANANA AND PERSIMMON CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
• Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
• Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.