Persimmon Poppyseed Muffins
INGREDIENTS
Blend:
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
DIRECTIONS
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.
