Persimmon Chocolate Chip Muffins

  • Yield: 3 dozen


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