Simple but tasty menu Persimmon Muffins

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Persimmon Muffins

"Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch."

Ingredients :

1 egg
1 cup persimmon pulp
1/2 cup canola oil
1/3 cup milk
2 cups all-purpose flour
1/2 cup walnuts
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

Instructions :

Prep : 15M	Cook : 12M	Ready in : 34M

Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.

Notes :

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