The Pioneer Woman Tasty Kitchen
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Spiced Persimmon Muffins

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Level: Easy

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Description

Persimmon puree gives these muffins depth, and chewy dried cherries plus toasted pecans add texture.

Ingredients

  • ⅓ cups Chopped Pecans
  • 1-¼ cup Flour
  • 1 cup Whole Wheat Flour
  • ¼ cups Brown Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • ⅛ teaspoons Cloves
  • ⅛ teaspoons Ginger
  • 1-⅛ cup Plain Fat Free Yogurt
  • 2 whole Large Eggs, Lightly Beaten
  • ½ cups Ripe Mashed Hachiya Persimmon
  • ⅓ cups Honey
  • 2 Tablespoons Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • ⅔ cups Dried Tart Cherries

Preparation

Preheat oven to 375 F and line a 12-cup standard muffin pan with baking cups. Then coat baking cups with cooking spray.

Toast pecans in a single layer on a sheet pan in the preheated oven until golden and fragrant, about 5 minutes. Then remove them from the oven and set aside.

Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl. Make a well in the center of the mixture.

Combine yogurt, eggs, persimmon, honey, vegetable oil, and vanilla in a medium bowl. Add this into the flour mixture and stir just until combined. Gently fold in cherries.

Fill each baking cup 3/4 full with batter. Sprinkle toasted pecans evenly over the top of the muffins. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in the pan on a wire rack for 2 minutes before removing them from the pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Adapted from Cooking Light.

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