Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Pureed persimmons
1 teaspoon Baking soda
12 tablespoons (3/4 cup) margarine -- softened
1 1/4 cups Sugar
2 Eggs
1 1/3 cups All purpose flour
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 Tteaspoon vanilla extract
2 teaspoons Lemon juice
2 tablespoons Bourbon (optional)
1 cup Walnuts or pecans -- (optional)
3/4 cup Currants (optional
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
