PERSIMMON MUFFINS RECIPE
Provided by PrincessBransky
Number Of Ingredients 14
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.
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[email protected]I was looking for a healthy and delicious persimmon recipe, and these muffins fit the bill perfectly! They were so easy to make and they turned out so moist and flavorful. I will definitely be making these again.
Dt Engineering
[email protected]These muffins were so easy to make and they turned out so well! I used fresh persimmons from my tree, and they were so moist and flavorful. I will definitely be making these again.
Dery Cletus
[email protected]I'm not usually a fan of persimmons, but these muffins were amazing! The persimmons added a subtle sweetness that was perfectly balanced by the tart cranberries. I'll definitely be making these again.
Emmanuel Costalo
[email protected]These muffins were a great way to use up some ripe persimmons. They were so moist and flavorful, and the persimmons added a unique sweetness. I will definitely be making these again.
Bahzad Hussein
[email protected]I'm so glad I found this recipe! These muffins were delicious and so easy to make. I used fresh persimmons from my tree, and they were so moist and flavorful. I will definitely be making these again.
Wisani Gupta khos
[email protected]These muffins were a hit with my family and friends! They were so moist and flavorful, and the persimmons added a unique sweetness. I will definitely be making these again.
thandolwethu nhlabatsi
[email protected]I was looking for a healthy and delicious persimmon recipe, and these muffins fit the bill perfectly! They were so easy to make and they turned out so moist and flavorful. I will definitely be making these again.
Rajesh chetry
[email protected]These muffins were so easy to make and they turned out so well! I used fresh persimmons from my tree, and they were so moist and flavorful. I will definitely be making these again.
Elizabeth Monroy
[email protected]I'm not usually a fan of persimmons, but these muffins were amazing! The persimmons added a subtle sweetness that was perfectly balanced by the tart cranberries. I'll definitely be making these again.
Md amir Hasan
[email protected]These muffins were a hit with my family! They were so moist and flavorful, and the persimmons added a unique sweetness. I will definitely be making these again.
Fayaz Khan
[email protected]I was looking for a new persimmon recipe, and these muffins did not disappoint! They were easy to make and so delicious. I loved the combination of the sweet persimmons with the tart cranberries. I will definitely be making these again.
Ugochukwu Igbokwe
[email protected]These muffins were delicious! I made them with fresh persimmons from my tree, and they turned out so moist and flavorful. I'll definitely be making them again.