Persimmon Muffins
Though diminutive in size, muffins pack a big punch when it comes to pleasing crowds.
Recipe Summary Persimmon Muffins
Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch.Ingredients | Reteta Muffins Jamila1 egg1 cup persimmon pulp½ cup canola oil⅓ cup milk2 cups all-purpose flour½ cup walnuts⅓ cup white sugar1 teaspoon salt1 teaspoon baking powder1 teaspoon ground cinnamonDirectionsPreheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.Info | Reteta Muffins Jamilaprep:
15 mins
cook:
19 mins
total:
34 mins
Servings:
12
Yield:
12 muffins
TAG : Persimmon MuffinsBread, Quick Bread Recipes, Muffin Recipes,
