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Persimmon Muffins with Lemon and Cardamom
Bake up those prolific persimmons your neighbor pawned off on you into these delicious muffins, scented with lemon and cardamom.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Bread, Breakfast, Dessert
Cuisine:
American
Servings:
18
muffins
Calories:
215
kcal
Author:
Jessica Fisher
Ingredients
1
cup
milk
½
cup
neutral oil
½
cup
plain yogurt
or sour cream
2
egg
1
teaspoon
vanilla extract
1
teaspoon
lemon, zested
3
cup
unbleached, all-purpose flour
1
cup
granulated sugar
½
cup
whole wheat pastry flour
4
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
½
teaspoon
ground cardamom
2
fuyu persimmon
(1 ½ cups peeled and chopped)
US Customary
-
Metric
Instructions
Preheat the oven to 350°. Line muffin cups with papers.
In a large mixing bowl combine the milk, oil, sour cream, eggs, vanilla, and lemon zest. Whisk to blend.
Add the flours, sugar, baking powder, baking soda, salt, and cardamom. Fold to incorporate.
Fold in the persimmons. Do not over mix. A few bits of dry are okay.
Divide mixture among prepared muffin cups. This should make 18 regular muffins or 1 dozen regular muffins and 1 dozen mini muffins or 36 minis.
Bake until a tester comes out clean: the regular muffins for 30 minutes and the minis for 12 minutes. Cool on a rack before serving.
Notes
Nutritional values are approximate and are based on making 18 muffins. Use within 4 days.
Nutrition
Calories:
215
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
23
mg
|
Sodium:
114
mg
|
Potassium:
158
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
88
IU
|
Vitamin C:
1
mg
|
Calcium:
68
mg
|
Iron:
1
mg