Low-Fat Persimmon Muffins
Delicious fruited muffins to start off your morning!
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 12 x muffins (1 dozen)
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.
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.