Aunt Orpha's Persimmon Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
3 cups Persimmon pulp1 cup Raisins1 cup Shortening, Crisco3 eggs 2 cups Granulated Sugar3 cups Flour, white3 Tsp. Cinnamon2.5 Tsp. Baking Powder2 Tsp. Baking Soda1 Tsp Vanilla Extract
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.
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.
Nutritional Info 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
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