Chocolate persimmon muffins from Good to the Grain: Baking with Whole-Grain Flours (page 82) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 18, 2020

    These are a rich, barely sweet muffin. The persimmon flavor isn’t noticeable, but maybe that was due to making them persimmon purée (cooked) rather than the persimmon pulp specified in the recipe.

  • anaelisagg on March 10, 2013

    Although they are on the heavy side, i actuallyliked the flavor of these muffins a lot. Huge success with my two year old son. Would make it again.

  • Astrid5555 on September 06, 2012

    Event though I have had great success with other recipes from this book I truly disliked these muffins. They were incredibly dry and the persimmon pulp added to the strange taste. Will not make again!

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