12349 persimmon muffins Recipes

  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Persimmon Upside Down Cake
    margarine, brown sugar, ripe persimmons, peeled and sliced and
    12 More
    margarine, brown sugar, ripe persimmons, peeled and sliced, butter, softened, white sugar, persimmon pulp, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, chopped pecans, lemon zest
    1 hour , 17 ingredients
  • Persimmon Pudding
    hachiya persimmons, very ripe ( 1 3/4 lbs.) or 1 cup pers... and
    12 More
    hachiya persimmons, very ripe ( 1 3/4 lbs.) or 1 cup persimmon pulp, butter, melted (for greasing the pan ), all-purpose flour, baking powder, ground cinnamon, light cream or 1/2 cup half-and-half, buttermilk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to a cup then add enough milk to measure 1/2) or 1/2 cup sour milk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to a cup then add enough milk to measure 1/2), baking soda, egg, sugar, orange zest, butter, melted, cream, to serve (optional)
    55 min, 13 ingredients
  • Persimmon Bread I
    eggs, all-purpose flour, white sugar, salt, vegetable oil and
    5 More
    eggs, all-purpose flour, white sugar, salt, vegetable oil, ground cinnamon, persimmon pulp, chopped walnuts, baking soda, raisins
    10 ingredients
  • Persimmon Raisin Yeast Bread
    very ripe persimmon pulp, water, butter, white sugar, salt and
    6 More
    very ripe persimmon pulp, water, butter, white sugar, salt, bread flour, whole wheat flour, wheat germ, ground cinnamon, active dry yeast, raisins
    8 min, 11 ingredients
  • Persimmon Green Smoothie
    almond milk, plain kefir, chopped kale , or as needed and
    7 More
    almond milk, plain kefir, chopped kale , or as needed, chopped fresh spinach , or as needed, chopped swiss chard , or as needed, persimmons, peeled, frozen bananas, avocado, peeled and pitted, chia seeds, honey, or more to taste (optional)
    15 min, 10 ingredients
  • Persimmon Cookies II
    ripe persimmons, pureed, white sugar, butter, egg and
    7 More
    ripe persimmons, pureed, white sugar, butter, egg, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, chopped walnuts
    11 ingredients
  • Persimmon Cookies I
    ripe persimmons, pureed, baking soda, all-purpose flour and
    9 More
    ripe persimmons, pureed, baking soda, all-purpose flour, ground cinnamon, ground nutmeg, salt, egg, white sugar, butter, raisins, chopped walnuts
    12 ingredients
  • Persimmon Cookies
    shortening, white sugar, egg, vanilla extract and
    11 More
    shortening, white sugar, egg, vanilla extract, all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, raisins, chopped walnuts, salt, persimmon pulp
    15 ingredients
  • Persimmon Cake
    all-purpose flour, baking powder, baking soda, salt, sugar and
    4 More
    all-purpose flour, baking powder, baking soda, salt, sugar, milk, persimmon pulp, eggs, vanilla extract
    1 hour 25 min, 9 ingredients
  • Persimmon Pudding
    baking soda, persimmon pulp, white sugar, eggs, beaten and
    7 More
    baking soda, persimmon pulp, white sugar, eggs, beaten, all-purpose flour, baking powder, ground cinnamon, vanilla extract, salt, milk, melted butter
    11 ingredients
  • Persimmon Cake Persimmon Cake
    persimmon pulp, lemon juice, soda, all purpose flour, milk and
    5 More
    persimmon pulp, lemon juice, soda, all purpose flour, milk, raisins or currents, almonds or walnuts chopped, sugar, oil, cinnamon
    1 hour 30 min, 10 ingredients
  • Persimmon Pie Persimmon Pie
    persimmon pulp, sugar, egg, slightly beaten and
    7 More
    persimmon pulp, sugar, egg, slightly beaten, egg yolks, slightly beaten, evaporated milk, cornstarch, ground nutmeg, salt, unbaked (9-inch) pastry shell, cream
    10 ingredients
  • Persimmon Pudding Persimmon Pudding
    persimmon pulp, butter or margarine, melted, sugar, eggs and
    7 More
    persimmon pulp, butter or margarine, melted, sugar, eggs, all-purpose flour, baking powder, baking soda, ground cinnamon, milk, buttermilk, cinnamon-butter sauce
    11 ingredients
  • Persimmon Flan Persimmon Flan
    sugar, divided, water and
    8 More
    sugar, divided, water, ripe persimmons, peeled and quartered (about 10 oz), all-purpose flour, less-fat cream cheese, egg whites, eggs, reduced-fat milk, pomegranate seeds, peeled ripe persimmon (about 4 persimmons)
    10 ingredients
  • Captain Morgan's Persimmon Bread Pudding and Creme Anglaise Captain Morgan's Persimmon Bread Pudding and Creme Anglaise
    persimmon pulp, persimmon, soft, raisins, walnuts, chopped and
    15 More
    persimmon pulp, persimmon, soft, raisins, walnuts, chopped, milk, star anise , clove, butter, spiced rum, brown sugar, eggs, cinnamon stick, vanilla extract, salt, baguette , torn into small pieces, milk , for creme anglaise, heavy cream, egg yolks, sugar, spiced rum
    1 hour 10 min, 19 ingredients
  • Persimmon Cake Persimmon Cake
    all-purpose flour, sugar, ground cinnamon, salt, soda and
    5 More
    all-purpose flour, sugar, ground cinnamon, salt, soda, vegetable oil, eggs, slightly beaten, persimmon pulp (about 1 1/2 pints s), chopped walnuts, powdered sugar
    10 ingredients
  • Persimmon Breakfast Parfaits Persimmon Breakfast Parfaits
    plain yogurt, mashed ripe persimmon pulp, honey and
    7 More
    plain yogurt, mashed ripe persimmon pulp, honey, ground ginger, ground cardamom, asian pear, chopped, granola, ripe persimmon, peeled and sliced, pomegranate seeds, chopped pistachios
    20 min, 10 ingredients




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