Spiced Persimmon Muffins Gluten Free Vegan Recipes

EASY SPICED PERSIMMON MUFFINS

Easy Spiced Persimmon Muffins image

This easy Persimmon Muffins recipe takes the lovely honey-like flavor of persimmons and brings it into a delicious delicately spiced muffin.

Provided by Kate Hackworthy | Veggie Desserts

Categories Muffin

Time 25m

Number Of Ingredients 9

Ingredients

1 ¾ cups (225g) all-purpose flour (plain flour)
2 teaspoons baking powder
1 tablespoon ground cinnamon (or 3 teaspoons pumpkin spice)
1 teaspoon ground ginger
⅓ cup (75g) granulated sugar
¼ cup (50g) brown sugar
1 cup (250g) persimmon purée (from a can or 3 ripe Hachiya persimmons, flesh pureed)
2 eggs
½ cup (125g) butter (melted)

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.

Nutrition Facts : Calories 211 kcal, Carbohydrate 32 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 81 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

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