So it’s persimmon season. In my house, when we buy persimmons, we buy them by the cart-full. Bags of persimmons, with no possible way of eating them all. Some, sadly, eventually get over ripe, and we are forced to throw them out. Until now.
I was kind of uneasy about making a persimmon muffin, since, in my opinion, they have a certain taste that should not be made in muffin form, but I really wanted to use these persimmons.
Don’t be fooled by how plain they look, I’ve made them numerous times, and they are always a big hit. I even got a marriage proposal (albeit from my sister) when I made these the first time.
What you will need:
-1 1/2 cups all-purpose flour
-1 teaspoon ground mixed spice
-1 teaspoon baking soda
-1/2 cup butter, melted
-1 1/2 cups sugar
-2 large eggs
-3/4 cup persimmon pulp (the insides of one or two persimmons)
-1/2 cup orange juice