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.
We are loving our first box, my kids asked if they could visit [the growers] to thank them for the amazing apples! Too cute. Totally pleased with the quality, quantity and ease. It was like opening a treasure box.
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