Persimmon Gingerbread Muffins

Published on December 20, 2011

Persimmon Gingerbread Muffins

Ingredients

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.
*Trader Joe’s Trader Grotto’s Sicilian (cold pressed) Extra Virgin Olive Oil is a blend of three olives from Sicily, packaged in Italy in a beautiful bottle. It’s light and delicious. Store it in the dark and use up within a month.

Hachiya persimmon
Persimmon Gingerbread Muffins