As November comes to its zenith, persimmons come into season. I love them; so did my father and mother. Here is a great recipe for persimmon muffins. Amanda made some last weekend and they were so enjoyable. She made them mini-muffin style. I can't wait to get some egg nog and make a batch of these. A fire in the fireplace,warm, spicy muffins and a mug of egg nog--it is what fall is all about!
Ingredients
2 ripe persimmons,mashed
2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
a pinch of salt
1 egg
1 cup white sugar
1/2 cup dark molasses
1/2 cup butter
1 cup raisins
1 cup chopped walnuts or pecans
Directions
Preheat oven to 350 degrees. With a mixer, cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Fold in molasses. Stir in nuts and raisins.
Place in greased mini-muffin tins. Bake 15-20 minutes until golden brown.
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