You may think I am talking about a new purse, shoes, etc....
nope! I am talking about my new favorite fruit
(I thought these were some weird type of tomato at first...)
I recently joined Bountiful Baskets in my area.
We have been introduced to a lot of fruits and veggies I would not ever buy.
And surprisingly both of us have enjoyed all of it!
After many searches on Google and Pinterest, I finally found
THE recipe I was going to make with the persimmons I got in my last Bountiful Baskets pick up.
3 very ripe persimmons
1 1/2 Cups of all-purpose Flour
2/3 cup whole-wheat Flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon each of baking soda, salt, ground ginger and ground cinnamon
zest from 1 lemon
2 eggs plus 1 egg white
10 tablespoons of vegetable oil or butter
2/3 cup plain yogurt or sour cream
turbinado sugar for topping (I used Stevia)
Preheat oven to 350, line a 12 cup muffin pan with paper liners, cut persimmons taking the stem off and pulse in the food processor until smooth.
Combine ingredients from all-purpose flour to the lemon zest in a large bowl.
Combine eggs, vegetable oil, yogurt and blended persimmons.
Pour all of the wet ingredients into the dry and stir.
Evenly distribute batter into paper liners and cook for 22 minutes!
These are so good and even Z liked them!
The ultimate test is if he likes them!
This is the perfect sweet fall recipe that I needed this Sunday after being down all day Friday with a sinus attack and running around all day on Saturday!
How was your weekend?
Am I the only one who had no idea what a persimmon was or what to do with it?