Japanese Persimmon Muffins
Fresh persimmon enhanced with cinnamon, allspice and pistachios, slow baked into a seasonal muffin.
Servings 12 servings
Equipment
- Food processor
- Muffin tin
Ingredients
- 3 Ripe persimmon
- 3 Eggs
- 1 cup Sugar
- 1/2 cup Sunflower oil
- 1/2 cup Pineapple juice
- 1/2 cup Soy milk or nut milk
- 1 tsp Orange zest
- 2 1/2 cups All Purpose Flour
- 1/4 cup Pistachios - ground 2 tbsp rough chopped
- 1 tbsp Coarse sugar
- 1/2 tsp Allspice
- 1 tbsp Cinnamon
- 1/2 tsp Baking soda
- 2 tsp Baking powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 325.
- Prepare muffin tins with baking paper or loaf pans with non-stick spray and a dusting of flour.
- In a food processor, grind 1/4 cup of pistachios to a powder. Remove and puree the persimmons that have been rough chopped.
- While persimmons are in the processor, add the sugar, eggs, oil, juice, milk, zest and pulse a few times to blend.
- Add the flour, pistachio flour, spices, baking soda, baking powder and salt and puree.
- Transfer the batter to the prepared baking tins. Sprinkle the coarse sugar and chopped pistachios on top.
- Bake until a golden crust forms on the tops, about 55-60 minutes.
Notes
- Pineapple juice has the acidity to breakdown an enzyme in the persimmon making it both sweeter and more tender.