Persimmon muffins

Yield: 12 Servings

Measure Ingredient
1 cup Flour
¾ cup Sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg
1 cup Chopped walnuts
½ cup Raisins
1 cup Persimmon pulp
2 tablespoons Oil
¼ teaspoon Lemon extract

Combine the first 9 ingredients. In a blender, blend pulp, oil and lemon until just smooth and add to the flour mixture. Stir only until well mixed.

Pour into greased muffin pans, and bake at 350F for 25-30 minutes. Makes 12 large muffins. Lemon glaze may be added when cool.

Posted by Randy Pollak, Kook-Net recipe network 315-786-1120 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 5, 1998

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