Low-Fat Persimmon Muffins

Low-Fat Persimmon Muffins

Delicious fruited muffins to start off your morning!

Rating:

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Serves: 12 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins

Yield: 12 x muffins (1 dozen)

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Imperial

  • 1.40 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup seedless raisins, unpacked
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 large egg, lightly beaten
  • 1 1/4 Tbsp vegetable oil
  • 3/4 cup honey
  • 1 cup ripe persimmon pulp, mashed (about 1 large or up to 2 small fruits)

Directions:

Preheat oven to 350F. Grease a 12-hole (1/2 cup capacity) muffin pan.

In a large mixing bowl, combine whole-wheat flour, all-purpose flour, raisins, baking powder, baking soda, and cinnamon. In a small bowl combine egg, oil, honey, and persimmon.

Add persimmon mixture to flour mixture. Gently fold together until just combined. Do not over mix. (Over-mixing will create a tough muffin.)

Spoon into muffin pan. Bake in preheated oven for 15 to 18 minutes or until the tops bounce back. Serve warm or cooled.

Tips:

Note: This recipe's ingredients have been adjusted from the original Australian measures to the U.S. measures. When measuring the flours, measure out amounts as stated - do not heap the measure.

Thanks to Persimmons Australia