The weather has finally taken a cooler turn. It’s relative though as my day temperatures are somewhere in the late twenties/ early thirties (Celsius). The nights are cooler with misty mornings and slightly lower humidity. Pinterest, Instagram, Facebook and YouTube are awash with Christmas baking. I gave in and baked some Egg Free Persimmon Muffins.
I welcomed December with an itchy throat, stuffed nose, heavy head and hoarse voice. Nothing unusual there as almost everyone I know seems to be having some form of it. So I haven’t even been cooking much. This meant I had extra time on my hands (and the phone). Scrolling through hundreds of posts on social media got me wanting to bake.
The only problem was I was a bit short on ingredients and energy. I had run out of eggs and butter. I wasn’t in the mood to start on my seasonal cookie baking either. Muffins seemed a good way to go as it only involves mixing in the wet ingredients into the dry ones. I had three Fuyu persimmons left over and they made the decision for me.
I’m happy to finally see persimmons at the fruit vendors where I live. I love the fruit, whether Fuyu or Hachiya. Of course, Fuyus tend to stay firm even as they ripen and are good to use for bakes. I had some candied ginger that I was using to soothe my throat so I threw in a bit of that into the batter. And my Egg Free Persimmon Muffins were born.
I used a muffin recipe I had written down from the days when we wrote everything down on paper. I made adjustments for the fact that I had no eggs or butter. Milk, yogurt, lemon juice, baking powder and baking soda helped with the leavening. I like using lemon zest and felt it would do well here, so that went to the batter as well.
I’m not a lover of most things sweet though I will pick a muffin over a sugary cupcake any day. I thought these muffins turned out pretty good. The extended family thought they were good too. You know kids will give you brutally honest opinions and these muffins have been certified “very “good” by our 9 year old nephew.
You can use this recipe to make muffins with other fruit. Just substitute the persimmons with any other firm fruit that will keep it’s structure on baking. This recipe makes about 12 medium sized muffins. About 2 persimmons should be more than enough. I know I cut two, mixed up the batter and had a little fruit left over to eat. I don’t peel Fuyu persimmons before using them in these muffins.
Egg Free Persimmon Muffins
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 lime/ lemon zest of
- 1 cup chopped Fuyu persimmons about 2 persimmons
- 1/4 cup chopped candied ginger
- 2/3 cup milk
- 1/4 cup plain thick yogurt
- 1/4 cup oil
- 1 tsp vanilla extract
- 1 1/2 tsp lime/ lemon juice
- Granulated sugar for sprinkling
- In a large mixing bowl, lightly whisk together all the dry ingredients – flour, sugar, baking powder, baking soda, salt and the lime zest. Keep about a small handful of the chopped Fuyu persimmons aside. Mix in the rest and the candied ginger into the flour mixture. This should ensure that the fruit doesn’t sink to the bottom of the muffins.
- In another bowl, lightly whisk together the wet ingredients – milk, yogurt, oil, vanilla extract and lime juice.
- Make a well in the bowl with the dry ingredients. Pour the wet mixture into this and fold together to mix. Do not over mix. A few traces of flour is acceptable. Over mixing will result in tough textured muffins.
- Scoop out the batter into paper muffin cups or trays. They should be just about three quarters full. Sprinkle a few pieces of of the reserved chopped persimmon on each muffin.
- Bake them at 180C (350F) for about 30 minutes until light golden brown and a taster inserted into the middle of the muffins comes out clean. Cool on a rack before serving.