Ingredients
12
12 servings
- •1 egg
- •1 cup persimmon pulp
- •½ cup canola oil
- •⅓ cup milk
- •2 cups all-purpose flour
- •½ cup walnuts
- •⅓ cup white sugar
- •1 teaspoon salt
- •1 teaspoon baking powder
- •1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
- Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
- Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 247
- Carbohydrate: 29g
- Fat: 13g
- Fiber: 1g
- Protein: 4g
- Sugar: 6g
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