I left a bag of persimmons hanging from my front doorknob for Dorothy from Shockingly Delicious; she left a tiny loaf of banana bread in exchange. (I love the barter system.) But I kept back a few to experiment with. And I'm glad I did, because these persimmon spice muffins are really good.
Fuyu persimmons are most often eaten raw, peeled and sliced like apples. So I pulled out my trusty apple cake recipe and went to work. In addition to cinnamon, I put in nutmeg, ginger and cloves, and I threw in a little wheat germ for good measure. The result: a moist, spicy muffin that smells and tastes like fall.
Persimmon spice muffins (makes 2 dozen)
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups vegetable oil (preferably canola or grapeseed)
- 2 cups sugar
- 3 eggs
- 1 tsp pure vanilla extract
- 6 firm Fuyu persimmons
- 1/2 cup wheat germ
Sift the flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt into a bowl.
Put the oil, sugar, eggs and vanilla into the bowl of a stand mixer with the paddle attachment. Turn it on and beat the contents until the mixture is lemon-yellow and light, about 4-5 minutes. Turn the mixer to low and gradually add the dry ingredients, mixing only until the flour mixture is incorporated.
Peel the persimmons. For this recipe you want the persimmons in very small pieces; the easiest thing is to cut them into chunks and whizz them in the food processor for a few seconds. If you don't want to get out the food processor, you can grate them by hand, but I think you'll find that frustrating and perhaps dangerous for your knuckles, as the pieces are relatively small to start with. As a last resort, chop finely with a large knife. Add the chopped persimmons and wheat germ to the batter, and stir to incorporate.
Divide the batter evenly among the muffin tins. Bake about 25 minutes, or until a tester comes out clean. Cool 5 minutes in the pan, then take the muffins out and finish cooling them on a rack. Serve at room temperature.