Persimmon Muffins

Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins

Servings: 12 Calories: 211

INGREDIENTS

• 1 3/4 cups of all-purpose flour, or can substitute whole wheat flour

• 2 teaspoons baking powder

• 1 tablespoon ground cinnamon

• 1 teaspoon ground ginger

• 1/3 cup of sugar (I used Stevia)

• 1/4 cup brown sugar'

• 1 cup puree persimmon or 3 ripe persimmons pureed

• 2 eggs

• 1/2 cup melted butter

INSTRUCTIONS

1. Preheat oven to 400F and line a 12 muffin tin with liners.

2. Whisk the flour, baking powder, cinnamon, ginger, and both sugars in a large mixing bowl.

3. Whisk the persimmon puree, butter, and eggs together in mixing bowl, then add to the dry ingredients.

4. Spoon the mixture into the muffin pan 3/4 full and bake for 15-17 mins or until golden and risen, and a toothpick comes out clean.

5. Muffins will keep for 4 days in an airtight container.