*  Exported from  MasterCook  *
  Persimmon Muffins
 Recipe By     : Redwood City Kiwanis Farmers Market Almanac
 Serving Size  :    Preparation Time :0:00
 Categories    :Muffins
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2 cups flour 
      1 teaspoon baking soda 
      1 teaspoon  baking powder 
      1/4 teaspoon salt 
      1/4 teaspoon  cinnamon,
      1/4 teaspoon mace
      1/4 teaspoon allspice
      1/4 teaspoon   cloves   
      1 cup persimmon pulp [1-2 large, ripe hichiya] 
      1/4 cup vegetable oil 
      1/3 cup honey 
      2 eggs 
      1/2 cup  raisins
      1/2 cup  walnuts (optional) 
 Combine dry ingredients in a large bowl. Combine persimmon pulp, oil, 
 honey, and eggs in a
 blender. Process until liquid. Add to flour mixture. Rinse blender jar 
 with the water and pour into
 batter to thin as needed. Stir until flour is just moistened and lump 
 free. Add raisins and chopped
 nuts if you like. 
 Spoon into greased or sprayed muffin tins. Bake in a preheated oven at 
 350-375 for 12 -
 15 minutes. [Muffin top will spring back when gently poked.] If you 
 prefer bread, bake in a loaf
 pan for 25 min. 
 Yield: about 12 muffins. Serve hot with butter for breakfast, brunch, or 
 with a fruit cup for dessert. 
 We've got persimmons all over the market, so let’s make muffins! I throw 
 this together
 without careful measurement. You could substitute a mix like Bisquik for 
 the first four ingredients
 “Recipe of the Week” pages are provided by the Redwood City Kiwanis 
 Farmers Market
 rckfm@spont.com as a public service. The recipes may be used and copies 
 distributed for free as
 long as this notice is included. Copies may not be sold, included in 
 publications for sale, or
 otherwise published in any form requiring payment to read or use without 
 permission of the
 Redwood City Kiwanis Farmers Market Almanac editor. 
 Page last updated on 11/29/96 by Tom & Sandy Farley, rwckfm@spont.com