Despite the miserable summer, my persimmons have still produced a healthy crop so I’ve been looking for more ways of using them. Tasty muffins are always good to have on hand in the freezer for a quick morning treat or when visitors come round.
1 ½ cups plain flour
1 cup rolled oats
½ cup brown sugar
½ cup coconut
2 tsp baking powder
1 tsp baking soda
1 tsp mixed spice
1 tsp ground ginger
pinch of salt
60g butter, melted
1 ¼ cups milk
½ cup dried cranberries
¼ cup finely chopped glace ginger
Peel the persimmons and cut out the central stem. Cut one of the persimmons into small dice, and slice the other into thin wedges.
Sift flour, baking powder, baking soda, spices and salt into a large bowl. Add rolled oats, brown sugar, and coconut and stir well.
In a separate bowl, mix the egg, melted butter and milk.
Add the wet mixture to the dry ingredients, followed by the cranberries, ginger and diced persimmon. Fold together gently until just combined.
Spoon the mixture into greased muffin tins or muffin cups, then push a couple of persimmon wedges into each one.
Bake for 20-25 minutes at 180C, until a skewer comes out clean. Cool for five minutes, then gently turn out of the tin and leave to cool on a rack.