Spiced Persimmon Muffins Gluten Free Vegan Recipes

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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

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

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

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

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