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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 196.8
  • Total Fat: 7.1 g
  • Cholesterol: 21.2 mg
  • Sodium: 132.0 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Aunt Orpha's Persimmon Muffins calories by ingredient
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Aunt Orpha's Persimmon Muffins

Submitted by: GILLEEBEENS

Introduction

My great aunt was an amazing teacher. Every outing was a lesson, a fun one. You know the kind of people that you could listen to for hours and never get bored? She shared her knowledge so skillfully, you never knew you were being taught something. I only knew her until I turned 6 but remember her in great detail. One of the the things she ALWAYS made and sent to us was her Persimmon Cake (adapted here for muffins or cupcakes). She had a persimmon tree in her yard. She also used to add chopped walnuts to the recipes (add 1cup if you wish) which she also grew in her yard. I learned how to make this recipe and I make it every year during persimmon season. Use the big soft persimmons for a better batter, but the smaller harder ones work OK too if you cook them long enough. I'm freezing extra pulp this year so I can have these muffins during the year when persimmons are not available. My great aunt was an amazing teacher. Every outing was a lesson, a fun one. You know the kind of people that you could listen to for hours and never get bored? She shared her knowledge so skillfully, you never knew you were being taught something. I only knew her until I turned 6 but remember her in great detail. One of the the things she ALWAYS made and sent to us was her Persimmon Cake (adapted here for muffins or cupcakes). She had a persimmon tree in her yard. She also used to add chopped walnuts to the recipes (add 1cup if you wish) which she also grew in her yard. I learned how to make this recipe and I make it every year during persimmon season. Use the big soft persimmons for a better batter, but the smaller harder ones work OK too if you cook them long enough. I'm freezing extra pulp this year so I can have these muffins during the year when persimmons are not available.
Number of Servings: 30

Ingredients

    3 cups Persimmon pulp
    1 cup Raisins
    1 cup Shortening, Crisco
    3 eggs
    2 cups Granulated Sugar
    3 cups Flour, white
    3 Tsp. Cinnamon
    2.5 Tsp. Baking Powder
    2 Tsp. Baking Soda
    1 Tsp Vanilla Extract

Directions

Preheat oven to 350 degrees
Peel and chop the persimmons to obtain pulp.
Mix with raisins and put in a small pot.
Simmer 7-10 minutes on the stove, until combined and nice and mushy. Remove from heat and cool
Meanwhile, cream shortening with the sugar.
Add eggs to creamed mixture, one at a time, until well combined.
Go back to your cooled persimmon and raisin mixture and add vanilla.
Sift dry ingredients together in a separate bowl.
Add to sugar and shortening mixture, alternating with the persimmon mixture.
Line muffin tins with paper cups.
Fill cups 1/2 - 2/3 full
Bake at 350 for 20 minutes.
Cool and enjoy (frost if you must, but they don't need it.

Number of Servings: 30

Recipe submitted by SparkPeople user GILLEEBEENS.






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