Persimmon Muffins

Simple Persimmon Muffins
Special Recipe : Simple Persimmon Muffins

Summary

Simple Persimmon Muffins

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

Servings 12

Integrated

  • 1 egg
  • 1 cup persimmon pulp
  • 1/2 cup canola oil
  • 1/3 cup milk
  • 2 cups all-purpose flour
  • 1/2 cup walnuts
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

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.

Per Serving:

  • 247.4 calories
  • protein 3.8g 8% DV
  • carbohydrates 29.3g 10% DV
  • fat 13.4g 21% DV
  • cholesterol 16mg 5% DV
  • sodium 243.8mg 10% DV.

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