Tropical Persimmon Muffins

From An Opera Singer in the Kitchen

Last night I was super inspired. I do not know if it all the vitamins I am taking, but I have had so much energy to do things I have out on the back burner since living in our new place. I decided to clean out the refrigerator and oraganize the pantry and write all the items in an Excel sheet so that I can visually know what food items I have. What do I hope this will accomplish?

1. To be even more inspired on my meal planning.
2. To not over spend.
3. To prevent buying duplicate food items.
4. To have a shopping list when items run out.
5. To prevent food wastage or spoiling.

I truly felt enpowered with being so organized, but in being organized I found items that required being used in a jiffy in order to prevent waste. I really feel guilty when I have to throw something away that I did not get to use and see it as a sin. I mean I think of people that do not have food and here I am wasting food.
In my list of near-perishing foods I found 2 persimmons, 6 Gala apples, 1 head of broccoli, and beets. Even though this post does not feature all the foods, I was inspired by making a breakfast item this morning using the persimmons. I recently started eating these fruits and when ripe, they almost have the same consistency of mangos. It is truly a tasty fruit and full of Vitamin C.

The muffins turned out beautifully! I meant to use spelt flour instead of whole wheat but I forgot. Even so, these babies came out super delicious and accompanied great with some herbal coffee.

Tropical Persimmon Muffins

by Noelle Kelly

Keywords: bake breakfast bread brunch vegan recipes on recipage vegan persimmon

Ingredients (12 muffins)

• 1 cup Bob's Red Mill Organic whole wheat flour
• 1/2 cup unsweetened shredded coconut
• 1 tsp baking SODA
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup chopped salted macadamia nuts
• 1 cup Persimmon pulp (2 pieces of fruit)
• 1/2 cup Xagave syrup
• 3 Tbsp Tropical Traditions coconut oil
• 1 tsp lime extract
• raw sugar for sprinkling

Instructions

Preheat oven to 350F. Line muffin cups with liners.

Mix dry ingredients in a medium bowl.Pour wet ingredients into dry ingredients and mix. Pour mix into each muffin liner. Sprinkle with raw sugar.

Bake for 25 minutes and cool for 10 minutes.

In another bowl, add persimmon pulp, agave syrup, oil, and lime extract. Blend the items with an immersion blender.

Powered by Recipag
e