Persimmon spice muffins with cranberries
Cupcakes and muffins
Delicious enough to feel like an indulgent treat, but virtuous enough to make a satisfying breakfast, these muffins deserve a spot in your winter baking repertoire. Lightly spiced and conservatively sweetened, the delicate floral and spicy flavors of the persimmon are showcased but not overpowered in this recipe. Oats, flax, and whole wheat flour lend a heartiness to the finished product that will keep you going throughout your morning. Cranberries add a bright and tart contrast to the mellow flavors of the persimmon and spice. <br /> <br />I only recently discovered persimmons earlier this winter (I don't know how I went so long!) and haven't been able to get enough of them since! A persimmon challenge was just the right excuse to stock up and start playing around with different ways to make use of this fruit. Here I used several ripe Fuyu persimmons as that was what was available, but I suspect that you would have just as much (if not more) success with the Hachiya variety as well - just make sure that it is fully ripe! <br /> <br />There are quite a few ingredients in this recipe - but fear not if you don't have everything on hand, this recipe is quite flexible. Yogurt can stand in for buttermilk, the ratio of white to whole wheat flour can be adjusted, spices can be tweaked, and another berry could be used in place of cranberries. I can also see the addition of nuts such as pecans working brilliantly in this recipe. Share your own variations in the comments!
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