Persimmon Aat Muffins
Persimmons are so adorable. They look like tiny little pumpkins, except they are tender and sweet.
They have a unique, some would say unpalatable, taste if eaten when not ripe enough, but they are irresistible when baked into treats or dried.
They are most definitely in season right now so you can find them at the farmers’ market or even in some grocery stores.
Persimmon Oat Muffins
1 c soy milk
1 tsp apple cider vinegar
1 tsp almond extract
1/4 c oil
1 c oats
1 c whole wheat flour
2/3 c brown sugar
1 tsp baking soda
1/2 tsp cardamom
1/2 tsp ground cloves
1 ground nutmeg nut
Mix the vinegar and soy milk and set aside to thicken. In large bowl mix together the oats, flour, sugar, baking soda, cardamom, cloves, and nutmeg.
Once the soy milk is slightly thicker, add the almond extract and oil. You can use most any type of healthy oil, even olive oil, which has a richer flavor but you can’t really taste in the final product.
Add the wet ingredients to the dry ingredients and mix well.
Chop 2 of the persimmons into small cubes and mix those into the batter.
Slice the other persimmons across so they are little circles. They make little stars on the inside which are really beautiful, some of mine were seedless and some had just one big seed which is easy to remove.
Lightly grease and flour a cupcake pan and fill with batter almost to the top. Place the persimmon circle slices on top and pop it in the oven.
Bake for 20-25 minutes at 375F. Let them cool before removing and enjoying!
Would go great with:
- Spring Veggie Fritatta
- Raw Maple Flax Granola
- Coconut and Oat Pancakes
- Whole Lemon and Ginger Tea with Honey
this recipe was featured on apartment therapy’s food blog: the kitchn.