Recipe: Persimmon muffins

I was a bit stumped when Farmer’s Direct sent me three persimmons a few weeks ago. But assured me they would be fabulous in a persimmon bread recipe, which they kindly forwarded to me. I took their advice and gave their recipe a twist, changing a few ingredients, dropping a few (like the brandy) and turning them into persimmon muffins. Husband fell in love with the results. He pronounced them ambrosial. Sprog 1 was pretty keen on them too. Here’s the recipe:


2 cups self-raising flour

1 cup raw sugar

2 large eggs

3 medium persimmons – pureed to make 1 cup

60g melted butter

1/2 cup currants

METHOD: Preheat oven to 180C. Place muffin cases in a 12-muffin tray. Mix flour and sugar in a bowl. Lightly beat eggs. Add eggs and butter to dry ingredients. Stir gently until just combined. Add pureed persimmon and currants. Stir again gently. Spoon into muffin cases. Bake for around 20-25 minutes until golden.

NB: Persimmons need to be really ripe and soft. Cut them in half and rub sliced side down on a plastic colander/sieve placed over a bowl. This will give you a gorgeous orange-coloured persimmon puree.


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