Persimmon Muffins by Calico

[BakerAunt]

Persimmon Muffins
Submitted by calico on November 20, 2010 at 10:17 am

The unique persimmon flavor makes this a nice addition to your muffin repertoire.
Yield: 12 muffins
Source: The Baking Sheet ~ vol. XXl No.5 Autumn 2010

1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1 cup (8 1/2 ounces) puréed persimmon pulp
3/4 cup (5 5/8 ounces) packed brown sugar
2 tablespoons (1 ounce) orange juice
1 teaspoon grated lemon zest
2 large eggs
1/2 cup (1 stick, 4 ounces) unsalted butter, melted and cooled
3/4 cup (3 ounces) walnut or pecan pieces
3/4 cup (4 ounces) dried tart cherries, cranberries or raisins
Coarse sugar for sprinkling the tops

Preheat oven to 350°F. Line the wells of a muffin tin with papers, then grease the insides of the papers.

In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices. Mix the persimmon pulp and the brown sugar together in a small bowl. Add the orange juice, lemon zest, eggs, and melted butter to the persimmon mixture and blend well. Add the persimmon purée mixture to the flour mixture and stir well to combine. Add the nuts and dried fruit and blend well to evenly distribute them in the batter. Scoop the batter by the heaping 1/4 cup into the prepared pan, filling the wells all the way to the top.

Bake for 20 to 22 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Let stand for 5 minutes before removing from the pan and transferring to a rack to cool completely.

© King Arthur Flour

Spread the word

      

  

  

[Author]

Posts