Persimmon Muffins

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon,

1/4 teaspoon mace

1/4 teaspoon allspice

1/4 teaspoon cloves

1 cup persimmon pulp [1-2 large, ripe hichiya]

1/4 cup vegetable oil

1/3 cup honey

2 eggs

1/2 cup raisins

1/2 cup walnuts (optional)

Combine dry ingredients in a large bowl. Combine persimmon pulp, oil, honey, and eggs in a blender. Process until liquid. Add to flour mixture. Rinse blender jar with the water and pour into batter to thin as needed. Stir until flour is just moistened and lump free. Add raisins and chopped nuts if you like.

Spoon into greased or sprayed muffin tins. Bake in a preheated oven at 350-375 for 12 - 15 minutes. [Muffin top will spring back when gently poked.] If you prefer bread, bake in a loaf pan for 25 min.

with a fruit cup for dessert.

We`ve got persimmons all over the market, so let`s make muffins! I throw this together without careful measurement. You could substitute a mix like Bisquik for the first four ingredients "Recipe of the Week" pages are provided by the Redwood City Kiwanis Farmers Market [email protected] as a public service. The recipes may be used and copies distributed for free as long as this notice is included. Copies may not be sold, included in publications for sale, or otherwise published in any form requiring payment to read or use without permission of the Redwood City Kiwanis Farmers Market Almanac editor.

Page last updated on 11/29/96 by Tom & Sandy Farley, [email protected]