Ingredients
113g butter
3/4 C whole wheat flour
1/2 C oat bran
1/4 C flour
1 T baking soda
1 T salt
1 T cinnamon
3 or 4 ripe persimmons
1/3 C buttermilk
2 T orange zest,finely grated
1 C sugar
2 large eggs
113g butter
3/4 C whole wheat flour
1/2 C oat bran
1/4 C flour
1 T baking soda
1 T salt
1 T cinnamon
3 or 4 ripe persimmons
1/3 C buttermilk
2 T orange zest,finely grated
1 C sugar
2 large eggs
Preheat oven to 170. In a medium bowl, whisk flours and oat bran together with baking soda, salt, and cinnamon. Set aside. Scoop persimmon flesh into a blender and puree until smooth. Measure on 1 cup of the puree, place in a different bowl and whisk in buttermilk and orange zest. Set mixture aside. Whisk the eggs. Process butter until light and creamy , add sugar and blend until fluffy. Gradually add beaten eggs until mixture is well combined. Slowly add persimmon mixture. Add dry ingredients in 3 batches. Pour batter into prepared muffin tin (don’t fill completely, otherwise the batter will overflow) and bake for about one hour.
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