The last of the pe(hi)cans…
Unfortunately I didn’t have my little sister/minion to help me with the labour, like I did for the last batch of Yes, You Pe-can Muffins
This time, I’m going to mix two seasonal gems into the muffin mix – pecans and persimmons.
I sunk my teeth into my first persimmon while living in South Korea. It’s pretty much the only fruit they seem to be able to grow, so I had perfect plump persimmons lining my fridge for the entire season. I’m so chuffed that I bumped into them here in South Africa (in Shoprite of all places!)
Yes, You Pecan and Persimmon Muffins
- 3/4 cup chopped pecans (toasted in the oven for 8min or so; you can toast them while you mix the other ingred.)
- 1 1/4 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 1/2 Tsp baking soda
- 1 Tsp salt
- 1 Tsp cinnamon
- 1/2 Tsp ground nutmeg
- 1/8 Tsp ground cloves
- 1 cup fat-free plain yoghurt
- 1/3 cup ripe mashed Hachiya persimmon, and another 1/3 cup diced Persimmon
- 1/3 cup honey
- 1/4 cup canola oil
- 1 Tsp vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup dried cranberries (optional)
Set your oven temp to 180 °.
Combine flours, followed by all dry ingredients, stirring well (a wwwhisk does wwwhonders).
Add the beaten eggs to the flour mixture and stir unctil combined, then fold in persimmon, cranberries, and pecans.
Spoon the batter into greased muffin tin (makes just over 12 muffins, so you may need to do a second batch or eat the equivalent of 6 muffins in batter)
Bake for about 18 minutes at 180 °.
Did you know?
- 1 persimmon = 6 grams fibre = about a 1/4 of your RDA.
- Pectin, the fibre found in persimmons, helps regulate blood-sugar levels and prevents cravings.
- Persimmons are soothing to the stomach, helping you feel less “irregular” (love that euphemism), or bloated.
- They also have high antioxidant levels, like vitamins C and A.