Perspective in Persimmon

Butter mixed in the middle.

Cooked to perfection.

Recipe for Persimmon Muffins

2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food)

1 1/2 cups all-purpose flour

2/3 cup whole-wheat flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1 teaspoon finely grated lemon zest

2 large eggs plus 1 egg white

10 tablespoons unsalted butter, melted, or vegetable oil

2/3 cup plain yogurt 

Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half. 
Scoop out the pulp and mash until smooth.

Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).

Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins 
or 14 to 18 minutes for mini muffins.