Low fat persimmon muffins recipe

Get a fruity fix with these scrumptious muffins, full of the sweetness of persimmons.

Serves: 12


1 1/2 cups wholemeal plain flour

1 cup plain flour

1/2 cup sultanas

2 teaspoons baking powder

2 teaspoons bicarbonate soda

1/2 teaspoon cinnamon

1 large egg, lightly beaten

1 1/2 tablespoons vegetable oil

3/4 cup honey

1 cup ripe persimmon pulp, mashed


1. Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.

2. In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.

3. Add wet ingredients to dry ingredients then gently fold together until just combined. Be careful not to overmix as this will create a tough muffin.

4. Spoon the mix into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.

Recipe courtesy of Persimmons Australia.

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