Back before Christmas I was given a huge amount of persimmons. In the area I live in, Fuyu persimmon trees produce fruit in the Fall and a small tree can produce a lot of fruit. The persimmon fruit looks like an orange tomato, but inside, it is firm like a plum. It is rather sweet, having a honey like flavor.
We like to eat them fresh, but after awhile, our huge supply was more than we could handle. With what was left, I peeled them and pureed the flesh in the food processor. I froze the puree in 2 cup batches in freezer bags.
One of my favorite ways to use this persimmon puree is to make muffins. I have a basic muffin recipe that I use and it is very adaptable, allowing for any kind of puree to be used.
I've used all kinds of pureed fruits and veggies to make these muffins. I've used sweet potatoes, pumpkin, apples, pears, bananas, zucchini,squash,blackberries,blueberries, and figs. I've even used a combination of fruits and veggies to get the 2 required cups of puree.
So, here's the recipe:
2 cups fruit or veggie puree
1 1/2 cup sugar (I like a less sweet muffin so I only add 1 cup)
2/3 cup water
1/2 cup coconut oil in liquid form (you could use vegetable oil but it's not very good for you)
1 tsp. cinnamon
1 tsp. salt
1 tsp. ginger
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 cups whole wheat flour
2 cups white wheat flour (or all purpose, unbleached flour)
~Preheat oven to 350 degrees
~Beat sugar, puree, water, eggs, and oil in mixer until blended
~Add dry ingredients and mix well
~Drop batter into 24 muffin cups that have been greased or lined
~Bake 15 minutes.
*The only puree that must be from a cooked vegetable is the sweet potato and pumpkin. All other puree can be made from raw fruits and veggies. The zucchini and squash will not puree all the way down - it's more of a fine chop.
This recipe is a great way to use up fruit and veggies that are about to go bad. It doesn't matter if they are a little too soft because you're going to puree them anyway.