Gluten-Free Persimmon Mini-Muffins

Persimmon Fruit, November 2014

Persimmon Fruit, November 2014

Japanese Persimmons have been grown in Zone 8b since the late 1880s. This tree is extremely disease and insect-resistant and produces bright orange fruit in late Fall.  The fully ripened fruit is quite sweet and nutritionally higher in vitamin C than most citrus.

Ripened Persimmon Fruit, November 2014

Ripened Persimmon Fruit, November 2014

These persimmons were harvested in late November, then placed in a cool, dark place to ripen. The fruit are checked each 2 days and the soft, ripe fruit are placed in the refrigerator until used. Persimmon pulp can be stored frozen for about a year.

While there are many persimmon cookie recipes available, we really wanted a persimmon desert that was made with a heart-healthy oil, rather than butter, and one that was gluten-free. This recipe is the result. For this recipe, use the persimmons that are “mushy” soft when ripe; rather than those that are firm when ripe.

Persimmon Mini-Muffins

Persimmon Mini-Muffins

Gluten-Free Persimmon Mini-Muffin Recipe

Preheat oven to 375 degrees Farenheit.

Line mini cup cake pans with mini-cup cake papers.

Cream together:

  • 1 3/4 cup brown sugar
  • 1 cup sunflower oil (or canola oil, both are heart-healthy)
  • 2 teaspoons Vanilla extract
  • 2 eggs

Add and mix until well-blended:

  • 1 1/2 cups persimmon pulp

Combine Dry Ingredients:

  • 2 cups almond flour
  • 1 1/2 cups Oat flour
  • 1 cup Rice flour
  • 1 teaspoon salt
  • 1/2 teaspoon cloves
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda

Gradually add dry ingredients while mixing batter.

Optional:

  • add 1 cup chopped walnuts

Mix by hand until smooth (after adding walnuts).

Place approximately 1 1/2 teaspoons into each muffin paper.

Place a pecan half on top of each muffin, then bake for 11 to 12 minutes.

Cool and enjoy!

 

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