Persimmon Muffins

3 cups fresh persimmon puree
2/3 cup melted unsalted butter or 1 cup vegetable oil
1 cup sugar
2 eggs
2 t vanilla
3 cups whole wheat flour (or GF flour for gluten free)
2 t baking soda
1/2 t nutmeg
2 t cinnamon
pinch of salt
1 cup walnuts
1 cup raisins or craisins

Make the puree by washing the persimmons, then remove the bad spots and slice the tops off using a sharp knife. Cut them in half horizontally, separating the top from the bottom, to find the seeds. After removing the seeds, use the chopping blade in a food processor to puree.

Preheat the oven to 350 degrees. In a large bowl, combine the sugar, eggs, and vanilla. Stir in the puree and the butter or oil.

In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the persimmon mixture. Do not over-mix! Stir in walnuts, raisins, or craisins if desired. The batter will be fairly stiff.

Coat each muffin cup with spray and spoon the batter in, filling the cups completely. Bake until they are golden brown, and the tops of the muffins bounce back when you press on them, 25-30 minutes. Rotate positions in oven if baking multiple trays at the same time. Use a toothpick to test for doneness. Cool the tray on a wire rack for 5 minutes before removing the muffins, and then cool another 20 minutes.

Makes 15 muffins.