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

  1. Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.

  2. Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.

  3. 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.

  4. Beat for a minute or so to combine.

  5. 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.

  6. Place the muffins onto a wire rack to cool completely.

  7. The persimmon muffins will keep for 4 days in an airtight container

RecipesApril Viles