Persimmon Muffins recipe

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Ingredients

1 egg
1 cup persimmon pulp
½ cup canola oil
⅓ cup milk
2 cups all-purpose flour
½ cup walnuts
⅓ cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

Nutrition Info

247.4 calories
carbohydrate: 29.3 g
cholesterol: 16 mg
fat: 13.4 g
fiber: 1.3 g
protein: 3.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 243.8 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 muffins

Recipe Note

Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch.

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