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Persimmon-Nut Muffins

Serves: Makes 12 muffins

Ingredients:

  • Nonstick cooking spray, for preparing the muffin tin
  • 1 fully ripe, soft Hachiya persimmon
  • 1 cup sifted unbleached all-purpose flour
  • 1 cup sifted cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher or sea salt
  • 1 large egg
  • ½ cup buttermilk
  • 1 cup plus 2 tablespoons granulated sugar
  • ⅓ cup canola oil
  • 1⅓ cups coarsely chopped toasted walnuts or pecans
  • About 1 tablespoon sparkling sugar (coarse decorating sugar)


Procedures:

These tender muffins perfume the kitchen with the scent of cinnamon as they bake. Prepare them for a weekend breakfast (you can mix the dry ingredients the night before), or put them in the freezer and reheat one a day at a midmorning coffee break.
  1. Preheat the oven to 400°F. Coat a 12-cup standard muffin tin with nonstick cooking spray.


  2. Remove the persimmon's cap, then halve the fruit and remove any visible black seeds. (Some Hachiyas have none.) Put the persimmon halves in a food processor, skin and all, and puree until smooth. Measure out ½ cup puree and set aside.


  3. Sift together the all-purpose flour and cake flour into a bowl, then resift with the baking powder, cinnamon, and baking soda. Stir in the salt.


  4. In a large bowl, whisk together the egg, buttermilk, granulated sugar, oil, and ½ cup persimmon puree. Stir in 1 cup of the walnuts.


  5. Add the dry ingredients to the persimmon mixture and stir with a rubber spatula just until blended; do not overmix. Divide the batter evenly among the prepared muffin cups; it will almost fill the cups. Top each muffin with about ¼ teaspoon sparkling sugar and with the remaining ⅓ cup walnuts, divided evenly.


  6. Bake until the muffins are golden brown and firm to the touch, 18 to 20 minutes. Cool in the tin on a rack for 5 minutes, then gently loosen the muffins with a knife and transfer them to a rack to cool.

by Sur La Table & Andrews McMeel Publishing

 
 
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