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Get a fruity fix with these scrumptious muffins, full of the sweetness of persimmons.
23 February 2015
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
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
Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.
In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.
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.
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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