How To make Persimmon Muffins
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon,
1/4 teaspoon mace
1/4 teaspoon allspice
1/4 teaspoon cloves
1 cup persimmon pulp [1-2 large, ripe hichiya]
1/4 cup vegetable oil
1/3 cup honey
2 eggs
1/2 cup raisins
1/2 cup walnuts (optional)
Combine dry ingredients in a large bowl. Combine persimmon pulp, oil, honey, and eggs in a blender. Process until liquid. Add to flour mixture. Rinse blender jar with the water and pour into batter to thin as needed. Stir until flour is just moistened and lump free. Add raisins and chopped nuts if you like.
Spoon into greased or sprayed muffin tins. Bake in a preheated oven at 350-375 for 12 - 15 minutes. [Muffin top will spring back when gently poked.] If you prefer bread, bake in a loaf pan for 25 min.
with a fruit cup for dessert.
We've got persimmons all over the market, so let's make muffins! I throw this together without careful measurement. You could substitute a mix like Bisquik for the first four ingredients "Recipe of the Week" pages are provided by the Redwood City Kiwanis Farmers Market rckfm@spont.com as a public service. The recipes may be used and copies distributed for free as long as this notice is included. Copies may not be sold, included in publications for sale, or otherwise published in any form requiring payment to read or use without permission of the Redwood City Kiwanis Farmers Market Almanac editor.
Page last updated on 11/29/96 by Tom & Sandy Farley, rwckfm@spont.com
How To make Persimmon Muffins's Videos
Maple Persimmon Muffins
These Maple Persimmon Muffins just scream Autumn! They make a great grab and go breakfast are a healthy snack.
Persimmons have a load of nutrients packed into that beautiful orange ball. The orange color means it is high in vitamin A and beta carotene.
They are also low in calories and high in fiber. All of which makes them great for heart health and reducing antioxidative stress which can contribute to a whole slew of health issues.
Quick & Easy Healthy Persimmon Muffins
This quick & easy persimmon muffin recipe is healthy and delicious! These muffins are packed with warm fall spices, dark chocolate chips and toasted pecans. If you have a bunch of persimmons that you're not sure what to do with, you should make this recipe!
Yucky fruit makes yummy muffins | Persimmon Muffins
Easy Persimmon Muffins| Persimmon Muffins Recipe| Persimmon Muffins| Simple Persimmon Muffins Recipe
Easy Persimmon Muffins| Persimmon Muffins Recipe| Persimmon Muffins
#Delish #Soft #Moist
Ingredients:
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder
1/4 tsp salt
1/2 cup sugar
1 tsp vanilla extract
3 eggs
1/4 cup veg. oil
1 cup pureed persimmon
1/2 cup chopped walnuts
1/2 chocolate chips
Bake in preheated oven 170 degrees for about
18 to 20 minutes.
Enjoy! ????
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Persimmon and Walnut Muffins
Moist and flavorful muffins in minutes!!
#asmr #persimmon #muffins #walnut
RECIPE
PERSIMMON WALNUT MUFFINS
2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon kosher salt
2 rounded teaspoons baking powder
2 tsp. cinnamon
¾ tsp. nutmeg
1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
1 large egg
1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
1 1/2 teaspoons vanilla extract
¾ cup pureed persimmon
1 cup chopped walnuts
Directions
Prepare Oven and Muffin Cups
Heat oven to 400 degrees F
Make Batter
Whisk the flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl. Fold in the nuts.
Add oil to a measuring cup that holds at least 1 cup. Add the egg then fill the cup to the 1-cup line with milk (1/3 to 1/2 cup milk).
Add vanilla and whisk to combine.
Add pureed persimmons and milk mixture to the bowl with dry ingredients then use a fork to combine.
Do not over mix.
.
Bake Muffins
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin. Bake muffins in a 400* preheated oven for 25 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.