Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Pureed persimmons |
1 teaspoon | Baking soda |
12 tablespoons | (3/4 cup) margarine; softened |
1¼ cup | Sugar |
2 \N | Eggs |
1⅓ cup | All purpose flour |
½ teaspoon | Salt |
1 teaspoon | Cinnamon |
1 \N | Tteaspoon vanilla extract |
2 teaspoons | Lemon juice |
2 tablespoons | Bourbon (optional) |
1 cup | Walnuts or pecans; (optional) |
¾ cup | Currants (optional |
Preheat oven to 325F. Grease muffin tins. Put the pureed persimmons in a small bowl and stir in the baking soda. Set aside. Mix margarine and sugar until creamy. Add eggs and beat well. Add flour, salt and cinnamon; beat until blended. Add vanilla, lemon juice and bourbon. Stir in nuts and currants. Fill each muffin cup ¾ full. Bake for 45 minutes. Remove from muffin pans and let cool. Serve warm From The Cookie Lady's Files Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@...> on Oct 26, 1997