Recipe Low Fat Persimmon Muffins

EASY SPICED PERSIMMON MUFFINS

Steps:

• Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
• Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
• Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
• Beat for a minute or so to combine.
• Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
• Place the muffins onto a wire rack to cool completely.
• The persimmon muffins will keep for 4 days in an airtight container.

PERSIMMON MUFFINS

Steps:

• 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.

PERSIMMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth.
• Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).
• Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.

RECIPE LOW FAT PERSIMMON MUFFINS

Steps:

• Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.Add wet ingredients to dry ingredients then gently fold together until just combined. Be careful not to over-mix as this will create a tough muffin.Spoon the mix into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.

LOW-FAT BREAKFAST MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
• Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
• Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
• Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.

BANANA AND PERSIMMON CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
• Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
• Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

LOW FAT PERSIMMON MUFFINS

Steps:

• Preheat the oven to 180°C. Grease a 12-hole (1/2 cup capacity) muffin pan
• In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients
• Add wet ingredients to dry ingredients
• Gently fold together until just combined. Over-mixing will create a tough muffin
• Spoon into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled

BASIC LOW-FAT MUFFINS

Steps:

• Turn on the oven to 180°C - 350°F Grease lightly a muffin cups.
• In a large mixing bowl combine flour with cornstarch, baking powder and sugar.
• Stir.
• In another bowl beat egg whites until fluffy, gradually add milk and oil.
• Add vanilla extract.
• Stir in the flour mixture. Do not overbeat the batter.
• At this point you can add any other extra ingredient you like: nuts, raisins, chocolate chips --
• Fill the muffin cups about 3/4 full.
• Bake in the preheated oven about 25-30 minutes.
• Do not open the oven for the first 20 minutes. After that time you can check if muffins are ready by insering a toothpick in the center of the muffins. If it comes out clean, they are ready.

PERSIMMON MUFFINS

Steps:

• Place all dry ingredients in a mixing bowl.
• Blend oil, pulp, and extract.
• Combine the two mixtures and stir only until thoroughly blended (do not beat).
• Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size).
• Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.