1 1/2 cups persimmon flesh (scooped out and blended or finely chopped)
2 1/2 cups flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger or grated fresh ginger
3/4 cup brown sugar
1/2 cup oil
1 cup natural yogurt
1 egg
1 tsp vanilla essence
3/4 cup chopped walnuts (or macadamia or pecans)
Oil or grease a 12 muffin baking tin Heat oven to 180C
In a large bowl, mix together all the dry ingredients;flour, baking powder, baking soda, salt, sugar and ginger
In a separate bowl or jug, whisk together the oil, egg, yogurt and vanilla essence, and add in the persimmon flesh. Add this mixture to the dry ingredients together with the walnuts, avoiding over mixing. Spoon evenly into the prepared muffin pan.
Bake for 20-25 minutes
I love the taste of the veg and the element of surprise! I'm happy with all aspects of the service.
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