Banana And Persimmon Cinnamon Muffins Recipes
PERSIMMON MUFFINS
Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch.
Provided by KarenW
Categories Bread Quick Bread Recipes Muffin Recipes
Time 34m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
- Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
- Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 29.3 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 243.8 mg, Sugar 6.1 g
BANANA-CINNAMON MUFFINS
Try these Banana-Cinnamon Muffins for a faster bake time than banana bread! For this fun twist on classic banana muffins, you'll be enjoying these treats in under an hour. Plus, they are perfect to take on-the-go.
Categories Breakfast
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
- In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
- Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
- In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 17 g, TransFat 0 g
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- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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