It is fun: to go to the farmer's market, pick out fresh fruits in season and then make up a recipe that will go with them. I bought persimmons on impulse and wanted to give them a happy ending. I had not done muffins for quite a while, and decided to take the chance with this recipe. My second son, who's a picky eater, said it was one of the best muffins he ever had. He was the first one to try it and even took it to school.
1/2 cup pureed persimmons
1 tablespoon baking soda
1/2 cup margarine -- softened
1 cup sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 oz (100 g) honey-flavored yogurt or plain yogurt
1 tablespoon fresh lemon juice (lime)
1 tablespoon Bourbon (optional)
1. Preheat oven to 350°F (180°C). Grease 12 muffin cups or use paper baking cups.
2. Put the pureed persimmons in a small bowl and stir in the baking soda. Set aside.
3. Mix margarine and sugar until creamy. Add eggs and beat well. Add flour, salt and cinnamon; beat until blended. Add vanilla, lemon juice, yogurt and bourbon. Stir in the pureed persimmons. Fill each muffin cup 3/4 full. Bake for 20 minutes. Remove from muffin pans and let cool. Serve warm.