Breakfast muffins using fresh persimmon puree A great fall recipe for brunch
Prep Time
34 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
Beat egg in a bowl. Stir in persimmon pulp
oil
and milk.
Combine flour
walnuts
sugar
salt
baking powder
and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
Bake in the preheated oven until golden brown and tops spring back when lightly touched