Persimmon Poppyseed Muffins

¾ cup mashed ripe fuyu persimmon
1 tsp. lemon juice
½ tsp. baking soda
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ cup sugar

Add to mixture:
1½ cup flour
½ cup poppyseeds
1 beaten egg
½ cup milk ¼ cup melted butter

1. Stir together until moistened. Spoon into greased muffin pans and sprinkle with chopped walnuts. Bake at 400 for 15-20 minutes.

1 dozen muffins.

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