Persimmon Muffins - December 7, 2019

Today was a 'get things done' around the house kind of day. But you know what they say about all work and no play.... Besides, I had left over persimmons that needed to be used before they went bad and starting the day with a treat sounded nice. I found a recipe for Persimmon Muffins on the Napa Farmhouse 1885(TM) blog site. If you don't know what persimmons are check out my persimmon bread post: here. Since then I have learned the Japanese word for persimmons is: kaki.

Here is the link to the original recipe: http://napafarmhouse1885.blogspot.com/2008/12/persimmon-muffins-anyone.html. It makes 12 muffins.

The muffins were really good. They came out moist with a lot fall spice flavors. The persimmon bread would beat the muffins in a cook off but they are definitely worth making again. They will be a nice way to start the morning for the next few days.

I had a little bit of persimmon puree left over that I froze to use another day.

Here is the recipe if you didn't follow the link above:

Persimmon Muffins -adapted from Napa Farmhouse 1885(TM) blog site

Note: I deviated from the recipe by using extra light olive oil and instead of extra virgin olive oil. Also, I had a premixed jar of cinnamon sugar that I sprinkled on top instead of making the cinnamon and brown sugar mix as the recipe called for.

Ingredients:

1 1/2 cups unbleached flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ginger

2 large eggs

1 cup persimmon puree

1/3 cup extra virgin olive oil

1 cup brown sugar

For the topping:

1 1/2 tsp cinnamon

2 tbsp brown sugar

Instructions:

Preheat oven to 350 degrees. Line a muffing tin with paper liners.

Place first 8 ingredients in small bowl and whisk together.

In a larger bowl, using an electric mixer, beat eggs for 30 seconds. Add persimmon puree, e.v.o.o. and brown sugar to bowl and beat until thoroughly mixed.

Add dry ingredients to the blended wet ingredients and mix until just combined.

Pour into prepared muffin tins filling each cup 3/4 full.

In a separate bowl, mix together the remaining cinnamon and brown sugar. Sprinkle the cinnamon sugar mixture evenly over each muffin.

Bake approximately 25 to 30 minutes or until a toothpick stuck in the center of a muffin comes out clean.

Place pan on cooling rack until muffins are warm and then remove from pan.