Persimmon Muffins

Persimmon, Cranberry, Pecan Muffins 

Makes 18 muffins 


5.6 ounces all-purpose flour (about 1 1/4 cups)
4.75 ounces whole-wheat flour (about 1 cup)
1/2 cup raw turbinado sugar (or packed brown sugar)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup plain fat-free yogurt (I used Greek yogurt and needed to add a little milk to thin the batter)
1/3 cup ripe mashed Hachiya persimmon
1/3 cup honey
1/4 cup canola oil
2 teaspoons grated peeled fresh ginger
1 teaspoon vanilla extract
2 large eggs, lightly beaten $
1/2 cup diced peeled Fuyu persimmon (I used Hachiya only in this recipe)
3/4 cup fresh cranberries

3/4 cup toasted chopped pecans, divided
1 tablespoon turbinado sugar


 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 

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