Persimmon Muffins 

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For a tasty afternoon treat that's good for you, try these muffins.

Ingredients:

1 1/2 cup wholemeal plain flour, sifted

1 cup plain flour, sifted

1/2 cup sultanas

2 tsp baking powder

2 tsp bicarbonate soda

1/2 tsp ground cinnamon

1 large egg (50g), lightly beaten

1 1/2 Tbsp vegetable oil

3/4 cup honey

1 cup ripe persimmon pulp , mashed (from 2 medium persimmons)

Directions:

Preheat the oven to 180 C. In a non-stick 12-hole muffin pan (1/2 cup capacity), line the base of each hole with non-stick baking paper.

Combine all dry ingredients in a large mixing bowl. In a small bowl, combine all wet ingredients.

Add wet ingredients to dry ingredients. Gently fold together until just combined (over-mixing will create tough muffins).

Spoon mixture into the muffin pan. Bake for 15 to 18 mins or until the tops bounce back.

Serve warm or cooled.

Author:

Persimmons Australia Inc
Persimmons website

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