Baking: Cakes, Cookies, Muffins: Low-Fat Persimmon Muffins

Delicious fruited muffins to start off your morning!

Author: Persimmons Australia
Date: December 26, 2012

Suggestions: 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.

Serves: 12 person(s)
Yield: 12 x muffins (1 dozen)

Preparation Time: 15 mins
Cooking Time: 15 mins

Ingredients:

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 350ºF. 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.