Persimmon Muffins: From Caroline's Kitchen at the Mistletoe Ranch

My Parents came for dinner the other night. I made my famous "Kahlua-Glazed roast Turkey" complete with delicious velvet smooth gravy,(this Kahlua glaze makes the tastiest gravy). In fact, just about every side dish had a touch of Kahlua in it. I made "Kahlua Candied Yams", "Kahlua-Apricot-Sausage-Stuffing", and Kahlua Pumpkin Pie for dessert. Hmmm yummy! I also made Triple Cranberry-Orange relish, Steamed Green Beans, and "Buttermilk Mashed Potatoes".

My Dad brought some fresh nuts and fruit from the trees in his garden. He brought us Lemons, Pecans, and a "few" Persimmons. When my Dad says "a few" he means several dozen! So, I was trying to find some recipes that use persimmons....I rediscovered my favorite "Persimmon Muffin" recipe.

What do you make when your Dad brings you "a few" persimmons from his garden?

.....Why you make Persimmon Muffins!

So this morning, I enlisted the help of one of my cute little kitchen helpers and off we went to make muffins. I made a couple of cute little aprons at Christmas time. These cute little aprons have become the "must-have-fashion-accessory" for my little helplers! (see cute little model below). Kambria has become quite the enthusiastic pastry chef. Sometimes, she is a little too enthusiastic when she stirs, (we will have to work on that).

Here is a picture of our finished product.

A funny thing happened when we set them out on the table to cool for a bit...The muffin tops started to disappear! We had been struck by the "Muffin Top Thief"....no one has yet to come forward, and admit to doing it....but I think my smiling little kitchen helper may know something about it!

Here is the recipe, try them, they are really delicious!

Caroline's Mistletoe Ranch Persimmon Muffins

Ingredients

2 cups unbleached all purpose flour

¼ cup wheat germ
1 cup sugar
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
1 and ½ teaspoons nutmeg (fresh ground is best)
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 cup persimmon puree (Use the pulp from 2-3 medium size, or 2 large size “Hachiya” Persimmons in blender and blend until smooth)
Finely grated zest of one large orange
2 large eggs, (lightly beaten)
½ cup buttermilk
½ cup melted butter
1 and ½ tablespoons real vanilla extract
1 cup golden raisins (optional)
1 cup chopped pecans (Thanks for the pecans, Dad!)

3 to 4 Tablespoons Turbinado Sugar (optional, but looks like edible glitter for baked treats!)

Directions
Preheat oven to 375°
Fill 14-16 standard muffin tins with paper liners, (I like to assign this task to my little helper)
In a generously sized bowl (sized appropriately to accommodate enthusiastic mixing provided by little helpers!), mix together dry ingredients; the flour, wheat germ, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves, and allspice.
In a large bowl, (I use a batter bowl for easy pouring) combine the wet ingredients; persimmon puree, orange zest, eggs, buttermilk, melted butter, and vanilla extract until well combined.
Now add the dry ingredients into the batter bowl with the wet ingredient mixture and stir with a large wooden spoon until smooth.
At this point you may add the optional ingredients if desired; golden raisins, and/or chopped pecans and stir until incorporated into the batter.
Fill the muffin cups almost to the top of the papers. Sprinkle the muffins with tubinado sugar if desired.
Bake in a preheated 375 degree oven for 17-20 minutes. Baking time may vary depending on your oven. Muffins are done when they spring back when lightly depressed in the center.
Remove muffin pans from the oven to cooling racks. Cool about 10 minutes and remove muffins to serving plate. Watch them disappear, and beware of the “Muffin Top Thief” The crunchy sweet tops are irresistible!

Now, what should I bake with Lemons?