I feel that in the middle of finals I do a lot of cooking, partly for sustenance, partly as procrastination. This was a bit of both: it fulfilled my need for creativity and my need for brain food. My friend Andrea always has stores of fresh persimmons this time of year (given to me this year via Elise) and the trouble when getting them is what to do with them. I find them far to sweet to eat on their own usually and end up putting them in salads or other baked goods.This however, had purpose. It was something to give me some energy! Vigor! Alertness! Something whole wheat and oat-y that wasn't just healthy but actually tasted good in the morning with a small smear of yogurt and a glass of orange juice. Delicious and nutritious.
I took some to work and received some rave reviews. People were intrigued by the persimmons, loved the texture of the oats, and were surprised to learn that they were whole wheat.
Persimmon Oat MuffinsMakes 15 muffins
What You'll Need...
1 1/3 cups rolled oats
1 1/3 cups of milk
1 tablespoon of lime juice
1 large egg, lightly beaten
1/3 cup of vegetable oil
1 teaspoon of vanilla extract
1/2 cup plus 1 tablespoon brown sugar
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup of freshly grated persimmon flesh (about 2 large fuyus)
What You'll Do...
1) Preheat the oven to 425F.
2) Place the oats, milk, and lime juice in a bowl and allow to soak for 10 minutes. While you wait sift together the flour, baking soda, baking powder, salt, and spices in another bowl.
3) Add the oil, sugar, and egg. Mix well. Sift in the dry ingredients and mix until just combined.
4) Add the grated persimmon and fold in.
5) Fill into cupcake papers or straight into a well greased and floured muffin tin about 2/3 full. Bake for 15-18 minutes. Allow to cool in the pan for one minute before popping out and allowing them to finish cooling on a wire rack.
When you posted this on facebook, I decided it was the yummiest sounding thing ever. I can't wait to try them. :)
ReplyDeleteMy Japanese mom LOVES persimmons...she dries them out and snacks on them. It's quite popular in Japan...but they call it "kaki" there.
ReplyDeleteActually, those pics aren't bad at all. I feel bad for living in the area and never trying persimmons. I have no idea what they taste like or what to do with them but you've given me some inspiration there Mr. Garrett.
ReplyDeleteI understand baking during finals. When I was in grad school, there was always cakes and baked goods in my freezer made in a frenzy of stress baking.
ReplyDeleteThese look great. Good luck on your finals.
These look delicious! Just wondering--with all this acai berry craze, have you made anything with them? Are they hard to get a hold of? Just wondering what they'd be like baked into something and if they'd retain their nutritional value.
ReplyDeletePS. Did you ever go persimmon gathering on campus?
Belatedly: Thank you for sharing this recipe -- When I mentioned it to my fuyu-loving Mom, she requested I make those for her Christmas gift (in place of cookies). :) Brilliant!
ReplyDeleteEach year I look forward to persimmons, such a short period of time to enjoy them. And always looking for new things to do with them... how to incorporate into dishes, baking etc. Now I only wish I had a few persimmons to try your muffins! I'll have to go persimmon hunting and hope I can find a few somewhere on some tree, in some yard or store. Or head over to Sac State. Jen's comment mentions persimmon gathering on campus. I didn't know that campus had persimmon trees! If you still have some, check out my Cod Couscous T'faya with Persimmon garnish!
ReplyDeletei've had a container of pureed persimmon in my freezer and just pulled it out to make these muffins. i added a couple of teaspoons of ground golden flax seed and walnuts) and they are delicious (and nutritious!). thanks for sharing your recipe!!!
ReplyDeleteOne meal does shine through the haze, however – a nourishing bowl of oatmeal with Fuyu persimmon slices, memorable for the bit of freshness and sweetness they brought to an otherwise dreary period of canned soup.
ReplyDeleteI just made these in a hurry this morning. Not only were they pretty quick but delicious! These are not in the least dry but tasty, moist, and flavorful. I added walnuts and a couple Tbl. of ground flax, per my preferences and served them to friends who raved. Thank you!
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