Persimmon and Pecan Muffin for One

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.

1. In a small bowl, stir the flax seed and warm water together. Leave them alone to form a glop, about five minutes.
2. In another small bowl, combine the sugar and the coconut oil. Add in the persimmon, vanilla, milk, and the flax seed glop.
3. In another bowl, mix together the flour, baking powder, cinnamon and salt.
4. Combine the dry and wet ingredients, stirring until just mixed. Add in the pecans. Don’t over mix!
5. Pour the batter into the prepared tin, filling to the top of each cup.
6. Bake for 12-15 minutes.

Allow to cool completely before glazing.

To Make the Glaze:

1. 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.
2. Drizzle the glaze over the top of the muffins once they’re cooled.

Variations:

• 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!