Bread Recipe ⊷ Persimmon Muffins

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

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

Cooking 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.

Nutrition Facts

• calories247.4
• carbohydrateContent29.3 g
• cholesterolContent16 mg
• fatContent13.4 g
• fiberContent1.3 g
• proteinContent3.8 g
• saturatedFatContent1.2 g
• sodiumContent243.8 mg
• sugarContent6.1 g