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
  • 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
  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.
Nutrition Information
Calories: 2308 Fat: 29g Saturated fat: 3g Unsaturated fat: 23g Carbohydrates: 487g Sugar: 238g Sodium: 2615mg Fiber: 13g Protein: 41g Cholesterol: 186mg

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