Persimmon Muffins

* Exported from MasterCook *

Persimmon Muffins

Recipe By : Redwood City Kiwanis Farmers Market Almanac
Serving Size : Preparation Time :0:00
Categories :Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon,
1/4 teaspoon mace
1/4 teaspoon allspice
1/4 teaspoon cloves
1 cup persimmon pulp [1-2 large, ripe hichiya]
1/4 cup vegetable oil
1/3 cup honey
2 eggs
1/2 cup raisins
1/2 cup walnuts (optional)

Combine dry ingredients in a large bowl. Combine persimmon pulp, oil,
honey, and eggs in a
blender. Process until liquid. Add to flour mixture. Rinse blender jar
with the water and pour into
batter to thin as needed. Stir until flour is just moistened and lump
free. Add raisins and chopped
nuts if you like.

Spoon into greased or sprayed muffin tins. Bake in a preheated oven at
350-375 for 12 -
15 minutes. [Muffin top will spring back when gently poked.] If you
prefer bread, bake in a loaf
pan for 25 min.

Yield: about 12 muffins. Serve hot with butter for breakfast, brunch, or
with a fruit cup for dessert.

We've got persimmons all over the market, so let's make muffins! I throw
this together
without careful measurement. You could substitute a mix like Bisquik for
the first four ingredients

"Recipe of the Week" pages are provided by the Redwood City Kiwanis
Farmers Market
rckfm@spont.com as a public service. The recipes may be used and copies
distributed for free as
long as this notice is included. Copies may not be sold, included in
publications for sale, or
otherwise published in any form requiring payment to read or use without
permission of the
Redwood City Kiwanis Farmers Market Almanac editor.

Page last updated on 11/29/96 by Tom & Sandy Farley, rwckfm@spont.com