Spiced Persimmon Muffins
Ingredients
1 ¾ cups (225g) all-purpose flour (plain flour)
2 teaspoons baking powder
1 tablespoon ground cinnamon or 3 teaspoons pumpkin spice
1 teaspoon ground ginger
⅓ cup (75g) granulated sugar
¼ cup (50g) brown sugar
1 cup (250g) persimmon purée from a can or 3 ripe Hachiya persimmons, flesh pureed
2 eggs
½ cup (125g) butter melted
Instructions
Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.
Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
Beat for a minute or so to combine.
Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
Place the muffins onto a wire rack to cool completely.
The persimmon muffins will keep for 4 days in an airtight container