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.Persimmon Muffins
1/2 cup pureed persimmons
1 tablespoon baking soda
1/2 cup margarine -- softened
1 cup sugar
2 ggs
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.
9 comments:
good stuff love to try it once at home keep publishing more of this kinda be in touch
regards Biby - Blog
Sounds wonderful !!! I have tried other recipes from your collection,I have to say I have not been disappointed so far. Thank You !
Biby, thanks for visiting! Pls. let me know how your recipe turns out.
Karla, you have been there for me for so long buddy! Thanks for taking time off your busy schedule to comment!
MMMh, good Idea for the weekend. Thank you !
Luna, have a nice weekend!
I made these muffins for a group of women who all raved about them and my friend with a persimmon tree asked for the recipe.
That's so sweet of you to come back and tell me about your friends. Thanks so much.
Thankyou for such a divine recipe!
I put extra big blobs of pureed persimmon in the middle of each muffin (like you do with jam drops)
Wow!!! they tasted just like sticky date pudding and smelt like coconut. Yummy!
We have the old variety of persimmon you have to wait till they go almost clear - which seems to take forever. But they look so fabulos displayed in the kithen.
I'll miss their gorgeous orange colour.
Also your fabulous recipe gets rid of that funny furry taste.
cheers Julie >^..^<
Hi Julie! The way you did adding pureed persimmon more sounds so yummy, I need to try that! If you want the persimmons very sweet and to go ripe faster add vinegar on top and leave it for a couple of days.
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