Wednesday, January 5, 2011

Spiced Persimmon Muffins

Remember last Fall, when Paul harvested all those persimmons off our tree?  You can read about it (and see what a persimmon looks like) HERE.  Someone actually commented anonymously on that post, saying that our persimmons looked like cervixes, which I thought was hilarious. 

Anyhow, Paul tucked a bunch of persimmons into the deep freezer, and I decided to try out a new recipe for Spiced Persimmon and Pecan Muffins I'd torn out of Cooking Light magazine back in November.  I slightly simplified their version.

3/4 cup chopped pecans, divided
1 1/4 cups all purpose flour
1 cup whole wheat flour
1/2 cup packed dark brown sugar
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1 cup plain fat free yogurt
1/3 cup ripe mashed persimmon
1/3 cup honey
1/4 cup canola oil
2 tsp peeled fresh ginger
1 tsp vanilla extract
2 large eggs
1/2 cup diced persimmon
1/2 cup dried cranberries

Preheat oven to 375*.  Place 1/2 cup pecans in a single layer on a baking sheet.  Bake at 375* for 8 minutes or until pecans are fragrant and toasted (I skipped this step).

Combine flours and next 6 ingredients (through cloves) in a bowl.  Stir well.  Combine yogurt and next 6 ingredients (through eggs) in a bowl, stir well with a whisk.  Add egg mixture to flour mixture, stir until just combined.  Fold in persimmon, cranberries and toasted pecans.  Spoon into 18 muffin cups coated w/ cooking spray.  Sprinkle tops w/ 1/4 cup pecans. 

Bake muffins at 375* for 18 minutes.  Cool 5 minutes on wire rack and remove from pans.  202 calories, 7.4 grams of fat, 3.7 grams protein, 2.4 grams fiber.

These muffins are so wonderful.  They are really moist and have so much flavor but without the spices being overwhelming!  And as a bonus, Pierce and the twins loved them too!


Unknown said...

Yum! I have never been big on persimmons, but these look so worth a taste.

Laura @ Green Legacy Farm said...

They look great! I'll have to try this with some of our frozen persimmons.

Nancy said...

Cervixes -- lol! I've never eaten a persimmon, but I think they are much like apricots?

The muffins look heavenly. Can you send a few to Nebraska? I'll pay the postage. :)

Sonya @ Under the Desert Sky said...

Those look delish!

Hahaha! I remember the cervix comment. After reading that comment, I had to agree. That was funny!

Dawn said...

Haha....too funny- the comparison that is;))

Those look delicious! I'm with Nancy....ship to Canada?:)
(I have ever had a persimmon. Ever. What are they compared to?)

Doris Sturm said...

I'll have to remember that recipe when Persimmon season comes around again next November...but I have to admit that I have never seen any persimmons look like you were showing on your post! The ones I get from my friend's trees are bright orange and quite cheerful looking, but in the end all that matters is that they taste good ;-) have a lovely day and thanks for the recipe!

warren said...

Excellent! I have tried using persimmons two times and in both cases, my face turned inside on did well!

Tiggeriffic said...

My grandaughter Emily who's birthday is today.. she is 10 loves persimmons.. My son, Rich said they are a bear to get the actual product out of the persimmon. Is there a easy way? I have never had persimmons or know what they look like. Have any suggestions?( I told my son to go to your blog and he could get the receipe for the muffins...
ta ta for now from Iowa

Jenny @ Practically Perfect... said...

Mmmm, there is NOTHING quite so yummy as persimmon-flavored baked goods. So delish!

jp@A Green Ridge said...

It wasn't me who said they look like a cervix...I could sure go for one of those...oh, never mind, Baby Girl, I've got pumpkin pecan muffins in the freezer!....:)JP

Mamarazzi said...


ya know i don't think i have ever had a persimmon. i may need to try one...

~SHANNON~ said...

Wow- I have NEVER seen a persimmon recipe. EVER!!! Go you- in a big way:)

Christine said...

You have a persimmon tree?!? How awesome! I have only eaten persimmons fresh out of hand and in a smoothie. This muffin recipe sounds divine!