Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch.
Provided by KarenW
Categories Bread Quick Bread Recipes Muffin Recipes
Time 34m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
- 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.
- Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 29.3 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 243.8 mg, Sugar 6.1 g
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