Autumn has arrived rather suddenly and persimmons are in every shop and on every tree. I’m not normally a big fan, so I was delighted when I figured out this great way to consume this nutritious gem.
Makes two muffins.
For the Muffin:
¾ TBLSP ground flax seed meal
1 TBLSP warm water
4 TBLSP granulated sugar
2 ½ TBLSP melted coconut oil
1/3 cup persimmon pulp (a little less than half a persimmon)
Splash of vanilla extract
4 teaspoons almond milk (or the non-dairy milk of your choice)
1/3 cup whole wheat flour
A pinch of baking powder
A dash of cinnamon
A pinch of kosher salt
4 teaspoons chopped pecans
For the Glaze:
1/3 cup powdered sugar
2 teaspoons freshly squeezed lemon juice (about as wedge’s worth)
½ teaspoon lemon zest
To Make the Muffin:
Preheat the oven to 350 degrees Fahrenheit. Line two muffin tin spaces with parchment cup/muffin liners.
- In a small bowl, stir the flax seed and warm water together. Leave them alone to form a glop, about five minutes.
- In another small bowl, combine the sugar and the coconut oil. Add in the persimmon, vanilla, milk, and the flax seed glop.
- In another bowl, mix together the flour, baking powder, cinnamon and salt.
- Combine the dry and wet ingredients, stirring until just mixed. Add in the pecans. Don’t over mix!
- Pour the batter into the prepared tin, filling to the top of each cup.
- Bake for 12-15 minutes.
Allow to cool completely before glazing.
To Make the Glaze:
- In a small bowl, mix the powdered sugar, juice, and zest until it’s smooth. Add more juice if it’s too thick, more sugar if it’s too thin.
- Drizzle the glaze over the top of the muffins once they’re cooled.
- Skip the nuts and toss in some chopped candied ginger.
- Try adding raisins.
- You could use pumpkin pie spices in the batter--or, just for fun, in the glaze!