Low Fat Persimmon Muffins Recipes

PERSIMMON MUFFINS

Persimmon Muffins image

Provided by Food Network Kitchen

Time 50m

Yield 12 regular muffins or 48 mini muffins

Number Of Ingredients 14

Ingredients

2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food)
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
2 large eggs plus 1 egg white
10 tablespoons unsalted butter, melted, or vegetable oil
2/3 cup plain yogurt or sour cream
Turbinado sugar, for topping

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.

Nutrition Facts : Calories 282 calorie, Fat 11 grams, SaturatedFat 6.5 grams, Cholesterol 57 milligrams, Sodium 313 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 5 grams, Sugar 23 grams

PERSIMMON MUFFINS

Persimmon Muffins image

Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch.

Provided by KarenW

Categories Bread Quick Bread Recipes Muffin Recipes

Time 34m

Yield 12

Number Of Ingredients 10

Ingredients

1 egg
1 cup persimmon pulp
½ cup canola oil
⅓ cup milk
2 cups all-purpose flour
½ cup walnuts
⅓ cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 29.3 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 243.8 mg, Sugar 6.1 g

LOW FAT PERSIMMON MUFFINS

Low Fat Persimmon Muffins image

Categories Muffins, Scones and Scrolls

Number Of Ingredients 10

Ingredients

1 1/2 cups wholemeal plain flour
1 cup plain flour
1/2 cup sultanas
2 teaspoons baking powder
2 teaspoons bicarbonate soda
1/2 teaspoon cinnamon
1 large egg, lightly beaten
1 1/2 tablespoons vegetable oil
3/4 cup honey
1 cup ripe persimmon pulp, mashed

Steps:

Preheat the oven to 180°C. Grease a 12-hole (1/2 cup capacity) muffin pan
In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients
Add wet ingredients to dry ingredients
Gently fold together until just combined. Over-mixing will create a tough muffin
Spoon into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled

RECIPE LOW FAT PERSIMMON MUFFINS

Recipe Low fat Persimmon muffins image

Try these delicious Persimmon muffins next time you bake! In season from late February to early June, persimmons are visually stunning and packed full of natural sweetness, making them one of those special gifts of nature that will tantalise your senses.

Provided by Intern

Number Of Ingredients 9

Ingredients

1 1/2 cups wholemeal plain flour
1 cup plain flour
1/2 cup sultanas
2 tsp baking powder
1/2 tsp cinnamon
1 large egg, lightly beaten
1 1/2 Tbsp vegetable oil
3/4 cup honey
1 cup ripe persimmon pulp, mashed

Steps:

Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.Add wet ingredients to dry ingredients then gently fold together until just combined. Be careful not to over-mix as this will create a tough muffin.Spoon the mix into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.

SUPER YUMMY LOW FAT BRAN MUFFINS

Super Yummy Low Fat Bran Muffins image

These are delicious little gems, even my boyfriend who detests low fat foods loves them! I'm extremely health conscious so these are perfect with almost no fat, and are super healthy because of the bran. They turn out super moist and delicious and reheat well in the microwave. You can substitute whole wheat flour for white if you wish and they will still be delicious. Adding raisins make them tasty too. Got this one off of the Kraft website.

Provided by HiGh_FaShUn_DiEsELi

Categories Breakfast

Time 18m

Yield 12 Muffins

Number Of Ingredients 8

Ingredients

1 cup white flour or 1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups all-bran cereal (all bran is my preference)
1 1/4 cups skim milk
1/3 cup brown sugar
1 egg
1/2 cup applesauce

Steps:

Preheat oven to 400 degrees f.
In a large bowl mix together flour, baking soda and cinnamon. Set aside.
In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you've let the cereal milk sugar mixture set
add the applesauce and the egg, mix throughly.
Mix the wet ingredients into dry, batter will be lumpy.
Spoon into butter sprayed muffin pan.
bake for 8 to 12 minute.

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