Persimmon, Cranberry, Pecan Muffins
Makes 18 muffins
3/4 cup toasted chopped pecans, divided
Preheat oven to 375°.
Weigh or lightly spoon flours into dry measuring cups; level with
a knife. Combine flours and next 6 ingredients (through cloves) in a
bowl, stirring well with a whisk. Combine yogurt and next 6 ingredients
(through eggs) in a bowl, stirring well with a whisk. Add egg mixture to
flour mixture, and stir just until combined. Fold in Fuyu persimmon,
cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated
with cooking spray. Sprinkle tops with remaining 1/4 cup pecans and turbinado sugar.
Bake muffins at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans
Recipe adapted from Cooking Light