Ingredients
113g butter
3/4 C whole wheat flour
1/2 C oat bran
1/4 C flour
1 T baking soda
1 T salt
1 T cinnamon
3 or 4 ripe persimmons
1/3 C buttermilk
2 T orange zest,finely grated
1 C sugar
2 large eggs
Whole Wheat and Bran Persimmon Muffins
by Ooooby CrewDirections
Preheat oven to 170. In a medium bowl, whisk flours and oat bran together with baking soda, salt, and cinnamon. Set aside. Scoop persimmon flesh into a blender and puree until smooth. Measure on 1 cup of the puree, place in a different bowl and whisk in buttermilk and orange zest. Set mixture aside. Whisk the eggs. Process butter until light and creamy , add sugar and blend until fluffy. Gradually add beaten eggs until mixture is well combined. Slowly add persimmon mixture. Add dry ingredients in 3 batches. Pour batter into prepared muffin tin (don’t fill completely, otherwise the batter will overflow) and bake for about one hour.
We've been enjoying really fresh organic fruit and veg from Bridgefoot for a few years now. It's direct from the farmers so we get to taste what is in season and even fruit and vegetables that you don't normally see at the supermarket.
— Fiona
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