Persimmon Muffins

Recipesfull introduces to you: Muffin Recipes. (Persimmon Muffins). Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch.

Brief

Prep 15 mins

Cook: 19 mins

Total: 34 mins

Servings: 12

Yield: 12 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

Bread

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.

Step 2

Beat egg in a bowl. Stir in persimmon pulp oil and milk.

Step 3

Combine flour walnuts sugar salt baking powder and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.

Step 4

Bake in the preheated oven until golden brown and tops spring back when lightly touched 19 to 20 minutes.

Nutritional Information

Persimmon Muffins

Servings Per Recipe:12

Calories: 247.4

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 29.3g 10%

Dietary Fiber: 1.3g 5%

Sugars: 6.1g

Fat: 13.4g 21%

Saturated Fat: 1.2g 6%

Cholesterol: 16mg 5%

Vitamin A Iu: 34.7IU 1%

Niacin Equivalents: 2.1mg 16%

Vitamin C: 13mg 22%

Folate: 46.9mcg 12%

Calcium: 48.1mg 5%

Iron: 1.7mg 10%

Magnesium: 14mg 5%

Potassium: 121.9mg 3%

Sodium: 243.8mg 10%

Thiamin: 0.2mg 19%

Calories From Fat: 120.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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