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.

Persimmon Pudding Cake Recipe

Persimmon Pudding Cake Recipe

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Ingredients

• 2 cups of Hachiya persimmon pulp
• 4 eggs
• 1/2 cup butter (1 stick), melted
• 3/4 cups milk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon ginger
• 1 teaspoon all spice
• 1 cup chopped nuts - pecans or walnuts

• Whipping cream

Method

1 Preheat oven to 400°F. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
2 In a separate bowl mix the flour, sugar, baking powder, baking soda, salt, and spices.
3 Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts.
4 Bake in a square glass pan, buttered, at 400°F until done (about 50 minutes).
Top with a dollop of whipped cream.

Yield: Serves 8.