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Persimmon Muffins

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Persimmon Muffins

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Course: Breakfast
Cuisine: American
Keyword: Persimmon Muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 1 muffin
Calories: 225kcal


  • 12 standard cupcake liners
  • 1/2 medium persimmon
  • 1 1/4 cup flour, all-purpose
  • 1 cup flour, whole wheat
  • 4 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 1 cup yogurt, plain
  • 2 large egg
  • 5 tablespoon honey
  • 1/8 cup grapeseed oil
  • 2 teaspoon vanilla extract
  • 1/3 cup pecans, chopped
  • 2/3 cup cranberries, dried


  • Preheat oven to 375° F and place cupcake liners into a muffin pan.
  • Mash or puree persimmon in a food processor, being careful not to liquify.
  • Whisk together the dry ingredients in a large bowl.
  • In a separate bowl, whisk together the yogurt, persimmon, eggs, honey, oil, and vanilla.
  • Add wet ingredients to the dry and mix until just barely moistened. Fold in pecans and cranberries.
  • Pour an even amount of batter into each muffin cup; bake for 15 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool before serving.
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Calories: 225kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 183mg | Fiber: 2g | Sugar: 20g

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