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Wholemeal Persimmon Muffins

Wholemeal Persimmon Muffins
These healthy wholemeal persimmon muffins are a real treat when served with a dollop of whipped cream and a mug of your favourite coffee.
Serves: 12
Ingredients
  • 1 ½ cups wholemeal plain flour
  • 1 cup plain flour
  • ½ cup sultanas
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate soda
  • ½ teaspoon cinnamon
  • 1 large egg, lightly beaten
  • 1½ tablespoons vegetable oil
  • ¾ cup honey
  • 1 cup ripe persimmon pulp, mashed
Instructions
  1. Preheat the oven to 180°C. Grease a 12-hole muffin pan.
  2. In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.
  3. Add wet ingredients to dry ingredients. Gently fold together until just combined.
  4. Spoon into muffin pan, bake for 15-18 minutes or until the tops bounce back. Serve warm or cooled.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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