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Ingredients34 m servings 247 cals
Original recipe yields 12 servings (12 muffins)
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
- 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.
- Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.
Per Serving: 247 calories; 13.4 g fat; 29.3 g carbohydrates; 3.8 g protein; 16 mg cholesterol; 244 mg sodium. Full nutrition
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