Persimmon Corn Muffins Recipe

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Photo by Adobe Stock/sasasarururu
Persimmon corn muffins can be your new go-to addition to fall feasts.

Ingredients

  • 1/4 cup persimmon pulp
  • 2 tablespoons melted butter
  • 1 cup milk
  • 2 eggs
  • 1/4 cup sugar
  • 1/2 cup walnuts or pecans, finely chopped
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup yellow cornmeal
  • 1 cup wheat flour

Directions

  • Combine all ingredients in a large bowl and mix well. To make persimmon pulp, remove the stems, slice the persimmons in half, and scoop out any seeds. Place the seeded fruit into a blender and puree. Sieve the puree over a bowl and press it though for a smooth consistency. Make sure the skin has been well blended! It's often the best part, but large pieces can be unpleasant.
  • Butter a muffin pan, or line with paper baking cups that have been lightly buttered, and divide the batter evenly among the muffin cups.
  • Bake at 400 degrees Fahrenheit for 20 minutes. Excerpted with permission from Pomona’s Lost Children: A Book of Uncommon Antique Fruits by Jay T. Stratton, published by Chautauqua Gorge Press, 2017. Jay T. Stratton is a retired teacher and linguist as well as an amateur botanist and farmer who lives in Westfield and Rochester, New York. Learn more about persimmons in All About Persimmon: Gather and Enjoy Your Own Divine Fruit.
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Mother Earth News Gardening
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