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.