Recipe Persimmon Muffins
Persimmon Muffins
Ingredients
1 egg, 1 cup persimmon pulp, ½ cup canola oil, ⅓ cup milk, 2 cups all-purpose flour, ½ cup walnuts, ⅓ cup white sugar, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 400 degrees F (200 degrees C) and grease a 12-cup muffin tin. In a small bowl, beat the egg and whisk in the persimmon pulp, oil, and milk. In a separate larger bowl, combine the flour, walnuts, sugar, salt, baking powder, and cinnamon. Gently stir the dry ingredients into the persimmon mixture until just combined, taking care not to overmix. Divide the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 19 to 20 minutes until the muffins are golden brown and the tops spring back when pressed lightly.
Nutrition
Total Fat 13g 17%, Saturated Fat 1g 6%, Cholesterol 16mg 5%, Sodium 244mg 11%, Total Carbohydrate 29g 11%, Dietary Fiber 1g 5%, Total Sugars 6g, Protein 4g, Vitamin C 13mg 65%, Calcium 48mg 4%, Iron 2mg 9%, Potassium 122mg 3%
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