I made persimmon muffins to bring to my brother's Christmas Eve goose dinner. When persimmons are in season, and if you know someone who has a tree, then you know that when they ripen, you can't eat persimmons fast enough.
The big, pointy hachiya persimmons have to be very, very ripe before you can eat them. But once they're ripe, you can spoon them and eat them like pudding. I chose to mash them and make them into a couple of dozen muffins. You can also use the squat fuyu persimmons for this, just double the amount since they're smaller. Make sure the fuyus are also very ripe before doing so.
adapted from my recipe for Persimmon Bread
for 2 dozen muffins, you'll need:
3 very ripe hachiya persimmons or 6 very ripe fuyu persimmons
2 cups whole wheat or regular flour
3/4 cup white sugar
1/2 cup brown sugar
2 tsp cinnamon
1 tsp ginger
2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened at room temperature
1 tsp vanilla
1/2 cup yogurt
Preheat oven to 350 degrees.
Gently peel 3 very ripe hachiya persimmons. These are the pointy round kind. If you have the squat fuyu persimmons, you can use those too, but double up to 6 of them since they're smaller.
The persimmons can be a bit fibrous, so puree them a bit with the hand mixer.
Mix 2 cups whole wheat flour, 3/4 cup sugar, 1/2 cup brown sugar, 1 tsp cinnamon, 1 tsp ground ginger, 2 tsp baking soda, 1/2 tsp salt, 1/2 cup butter, 3 eggs, and 1 tsp vanilla.
Beat until mixed.
Gently fold 1/2 cup yogurt.
Pour into muffin tins.
Bake at 350 degrees for about 20 minutes to half an hour.
My other sweet bread recipes:
Pumpkin Cinnamon Rolls with Cranberry/Pumpkin Butter/Walnut Filling and Maple Icing
Strawberry Banana Bread
Taro Dinner Rolls
1 year ago today,
2 years ago today, Whiffie's Fried Pies (Food Cart) - Portland - Oregon.
3 years ago today, Heirloom rose.
4 years ago today, my oldest uncle's Christmas party.