Precious persimmon muffins

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

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