| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
|
Muffins, Desserts, Fruits |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Pureed persimmons |
| 1 |
ts |
Baking soda |
| 12 |
tb |
(3/4 cup) margarine; softened |
| 1 1/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 1/3 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
|
Tteaspoon vanilla extract |
| 2 |
ts |
Lemon juice |
| 2 |
tb |
Bourbon (optional) |
| 1 |
c |
Walnuts or pecans; (optional) |
| 3/4 |
c |
Currants (optional |
INSTRUCTIONS
Preheat oven to 325F. Grease muffin tins. Put the pureed persimmons in a
small bowl and stir in the baking soda. Set aside. Mix margarine and sugar
until creamy. Add eggs and beat well. Add flour, salt and cinnamon; beat
until blended. Add vanilla, lemon juice and bourbon. Stir in nuts and
currants. Fill each muffin cup 3/4 full. Bake for 45 minutes. Remove from
muffin pans and let cool. Serve warm From The Cookie Lady's Files
Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on
Oct 26, 1997
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