‘Tis the season for persimmons,
With the steady supply of this aromatic fruit in our local co-op, I’m taking full advantage of the opportunity to try as many different persimmons recipes as possible. With my recently renewed passion for muffins, it only makes sense that I make at least one variety of persimmon muffins this winter. I attempted my first batch today, and while they did not rise as much as my blueberry corn muffins did, they turned out fabulously delicious.
While in my rustic persimmon tart, I used hachiya persimmons (which are incredibly astringent before they ripen, but mushy-gushy when they do), this time around I was stocked with fuyus, which are the flatter, more tomato-shaped variety that you usually eat raw. Consequently, where I might usually just scoop out the insides of a hachiya and mash it, I pureed the persimmons with the other wet ingredients before mixing them into the batter.
As you can see, the resulting muffins were a bit flat on top, but they were anything but flat in flavor. The fruit purée keeps the batter extremely moist and light, while the whole wheat flour makes these little gems a more satisfying snack. I kept things simple in the spice department, with only a little cinnamon, so as to evoke your favorite holiday flavors without overpowering the delicate aroma of the persimmons. If you’re not a whole wheat fan, well… first off, I recommend you change that… but in the meantime, you can substitute all-purpose flour.
- 1 1/2 cups whole wheat flour
- 1/2 cup white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup fat-free yogurt (plain)
- 2 ripe persimmons
- 2 Tbsp vegetable oil
- 1 egg
- 1 tsp vanilla
Preheat oven to 350ºF and grease a 12-cup muffin tin, or line with cupcake papers. In a large bowl, whisk or sift together flour, sugar, baking powder and soda, cinnamon, and salt. Cut persimmons in half and scoop out the insides into your blender (should make about 1 cup). If a little bit of skin gets in there, don’t freak out, it’s fine. Add yogurt, egg, oil, and vanilla, and puree until smooth. Add to dry ingredients and mix just until combined. Pour into muffin tin and bake for 20 minutes, or until a skewer inserted in the middle of a muffin comes out clean. Cool in the tin for 10 minutes, then transfer to a rack or brown paper bag.