Persimmon Chocolate Chip Muffins

  • Yield 3 dozen


1 cup persimmon pulp
2 teaspoons baking soda
2-1/2 cup sugar
1 cup vegetable oil
4 -- eggs
1-1/2 teaspoon cinnamon
1/2 teaspoon allspice
1-1/2 teaspoon salt
3 cups flour (divided)
2/3 cup water (divided)
1 cup semi-sweet choc. chips


In small bowl, stir together persimmon pulp and soda.  Let stand 5 minutes for pulp to thicken.  In a large bowl, combine sugar, oil, eggs, spices and salt.  Add persimmon mixture.  Add flour, one cup at a time; add 1/3 c water to moisten between each cup flour.  Add chocolate chips.

Pour batter into greased or papered muffin tins.

Bake at 350 for 17-20 minutes or until lightly browned.  Cool for 10 minutes.  Removed from tins and continue to cool on wire racks or waxed paper. 



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