Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed persimmon pulp
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper baking cups.
- In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a separate bowl, beat together the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and persimmon pulp. Gently stir in the flour mixture, just until blended. Fold in the walnuts if desired.
- Fill the prepared muffin cups about 3/4 full. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Interesting Facts
- Persimmons are an ancient fruit with a sweet flavor that has been enjoyed by humans for thousands of years.
- Persimmons are an excellent source of vitamins A and C, and are a good source of dietary fiber.
- Persimmons are a low-calorie fruit, and are a great way to add sweetness and flavor to any dish without adding a lot of sugar.
