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


    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)


    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.

Nutritional Information
(Per Serving)

Calories:203 cals
Kilojoules:847 kJ
Fat:2.6 g
Carbohydrates:44.0 g
Protein:4.0 g
Cholesterol:17.7 mg
Sodium:279 mg
Saturated Fat:0.4 g
Fiber:2.9 g
Calcium:72.0 mg
Total Sugars:22.9 g

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