Persimmon Gingerbread Muffins
Persimmon Gingerbread Muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoons nutmeg
- 1/2 cup melted butter or avocado oil
- 1/3 cup honey
- 1/2 cup molasses
- 2 eggs
- 1 cup Hachiya persimmon puree (Cut very ripe Hachiya persimmons in half and scoop out the insides and puree them in a food processor)
Instructions
Generously butter a muffin tin and set aside. Mix together flour, salt, baking soda, ginger, cinnamon and nutmeg in a bowl. Put the oil, honey, molasses and eggs in a mixer and mix until eggs are well blended. Add the persimmon puree and mix. Add the flour mixture and mix until blended. Spoon into the muffin tin and bake at 350 degrees for 25 to 30 minutes.
