Ripened Persimmons Muffins

Persimmon muffins.

Last year was a great season for persimmons, as I saw boxes teeming with these luscious orange hued fruits on display in all the fruit grocers that I've come across. We bought some Korean variety and agreed that the fruit was indeed sweet and fragrant. Come late November, a pleasant group of visitors brought along another bagful of these bright orange fruit as souvenirs, and knowing fully well that we can't finish them so fast, I stuck them into the freezer.

Fast forward a few weeks, I thawed them and made some muffins with the puree.

While the persimmons are sweet, the sweetness is still somewhat lacking in the muffins. I suppose another 1/4 cup of sugar is needed to make the muffins cupcake-ish sweet, but otherwise the muffins are good enough. The aromatic persimmons lingers in the baked good, and the texture of the muffins is very similar to the banana muffins that I've experimented with earlier. Spongy, airy and lots of dominant fruit flavour.

Persimmon muffins baked in a ring tin.

Recipe for Ripened Persimmons Muffins

Ingredients
2-3 ripened hacienda persimmons, pureed
3/4 - 1 cup white sugar
1 egg
1/4 cup butter, melted or 1/4 cup corn oil
1/4 cup milk
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour

Baking Temperature: 190C/375F
Baking Time: 20 minutes

Direction
Add sugar into pureed persimmons, mix in slightly beaten egg.
Add the vegetable oil or melted butter and the milk.
Sift together the dry ingredients and add into the wet ingredients.
Fill batter into greased muffin tray with mixture and bake for 20 minutes in a 190C/375F degrees oven.