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Persimmon Muffins


"Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch."
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34 m servings 247 cals
Original recipe yields 12 servings (12 muffins)

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
  2. Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
  3. Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
  4. Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.

Nutrition Facts

Per Serving: 247 calories; 13.4 g fat; 29.3 g carbohydrates; 3.8 g protein; 16 mg cholesterol; 244 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I found persimmons in the store and thought we would try them.My husband and son liked the muffins and I thought they were ok. There just wasn't enough persimmon flavor in them for me. The only ...