Persimmon muffins from The Breakfast Book (page 71) by Marion Cunningham

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

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  • Tealismyname on January 25, 2025

    Delicious and easy to make. I had never used persimmon before but will definitely make these again.

  • laurenlangston on November 24, 2024

    I won't give this a star rating since I made a serious edit to the recipe, but I will add in the notes that these muffins are ridiculously good: I only had about half a cup of persimmon puree, so I quartered a whole satsuma, removed just the inner "stem" of pith, and buzzed it up really well with the persimmon, then added enough pumpkin puree to get it to the required cup. This is definitely a home cook's jalopy, but it is so good that I'm making the recommendation. I did add the optional bourbon, and it does not taste boozy at all, just with beautiful Christmas-y flavors that are not overpowering. Texture is much less dense than I was expecting, too. An absolute smash.

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