Persimmon-Cranberry Muffins

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Adapted from King Arthur Flour Whole Grain Baking Easy Banana-Walnut Bread recipe.

Makes 11 Muffins

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 2 large eggs
  • 11 oz persimmon pulp (around 4-5 persimmons)*
  • 1/4 oz honey
  • 8 oz** whole wheat flour
  • 1/2 cup dried cranberries

Preheat oven to 350 degrees.

Beat the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla together. Beat in the eggs, persimmon pulp, and honey and beat until smooth. Add the flour and beat until combined. Stir in the dried cranberries. Spoon into muffin pan and let sit for 10 minutes. Bake for 28 minutes.

* At our Seattle house we had four Fuyu-style persimmon trees. There's a limit to how many persimmons a family of 5 can eat fresh. I discovered that I could freeze them whole. When ready to use, I peel them while they're still frozen under warm water and the skins slide right off. Once thawed, the texture is more like a ripe Hachiya persimmon.

**If possible, use the weight. Otherwise, try a scant two cups.