Spiced Persimmon and Ginger Muffin Recipe
Yield 12 to 14 muffins
Use a small food processor, regular blender or stick blender to puree the persimmon.
- 1 stick (115 grams) unsalted butter
- 3/4 cup (120 grams) white rice flour, or 1 1/4 cups (120 grams) Thai white rice flour
- 1/3 cup (40 grams) buckwheat flour (add 2 teaspoons, about 7 grams, when using less sugar below)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg, or 1/4 teaspoon ground nutmeg plus 1/4 teaspoon ground mace
- 1/4 teaspoon fine sea salt
- 1/2 cup (70 grams) chopped candied ginger, raisins and/or currants
- 3/4 cup persimmon or pumpkin puree
- 1 cup (200 grams) sugar (uses 1 tablespoon less if the puree is super sweet)
- 2 large eggs
- Heat the oven to 350F with a rack in the lower third position. Spray (or brush) the cups of a muffin tin with oil, or use paper muffin cup liner.
- Put the butter in a medium-large microwave safe bowl and melt on high power for about 45 seconds. (Or use a saucepan and transfer to a bowl.) Let cool until lukewarm or room temperature.
- Meanwhile, measure or prep the ingredients from the rice flour down to the ginger. As you work, put the ingredients in one bowl since they’ll all added to the batter at the same time. Use your fingers to gently combine and coat the ginger (or dried fruit). Set aside.
- Once the butter has cooled, add the sugar and eggs to the bowl. Use a hand-held mixer or stand mixer outfitted with the paddle attachment to beat the mixture until it is pale yellow with a thick consistency, somewhat like soft frosting. With the hand-held mixer, select medium-high speed and beat for 3 to 4 minutes. When using a stand mixer, beat at medium speed for about 2 minutes. When done, turn off the machine.
- Add the flour mixture and the fruit puree. Regardless of machine, beat on low speed until combined and the smooth. There will be lumps from the ginger (or fruit) but the batter itself is overall smooth.
- Use an ice cream scoop, measuring cup, or spoon to divide the batter among the muffin cups. Fill them to about 3/4 full. Bake for 20 to 25 minutes, until slightly puffed and a skewer inserted comes out clean.
- Cool on a rack for 15 minutes before unmolding or removing the muffins. The muffins can be stored for several days in an airtight container. Or, freeze on a parchment paper-lined baking sheet until hard then transfer to an airtight container to freeze for about 1 month. These are good at room temperature or warmed.
Courses Breakfast, dessert
Recipe by Viet World Kitchen at https://www.vietworldkitchen.com/blog/2018/01/spiced-persimmon-ginger-muffin-recipe.html