PERSIMMON MUFFINS

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Persimmon Muffins image

This recipe came from an e-mail recipe group several years ago and was attributed to a Randy Pollak. I don't know whether Randy posted the recipe or was its source (or both), but I'm very grateful for it.

Provided by ccferne

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped walnuts
1/2 cup raisins
1 cup persimmon pulp
2 tablespoons oil
1/4 teaspoon lemon extract or 1/4 teaspoon orange extract

Steps:

  • Place all dry ingredients in a mixing bowl.
  • Blend oil, pulp, and extract.
  • Combine the two mixtures and stir only until thoroughly blended (do not beat).
  • Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size).
  • Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.

Nutrition Facts : Calories 189.3, Fat 8.8, SaturatedFat 0.9, Sodium 233.2, Carbohydrate 26.8, Fiber 1.2, Sugar 16.4, Protein 2.8

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