Frog Song Organics | Organic Farm | Central Florida

Organic fresh produce and more

  • Home
  • Order Online
  • News from the Farm
    • Farm News
    • CSA News and Shares
    • Educational Resources
    • Veggie Spotlight
    • Farm Incubator
  • Recipes
    • Main Dish
    • Soups
    • Breads and Cakes
    • Salads
    • Brunch
    • Sides
    • Beverages
    • Desserts
  • The Farm
    • About Us
    • Contact Us
    • Join Our Team
    • FAQs
  • Locations
    • Farmers Markets
    • Retailers and Distributors
    • Restaurant Partners
  • Join Our CSA
    • Member Resources & Schedules
    • Distribution
    • Veggie Spotlight
    • Crop Calendar

Breads and Cakes

Persimmon Muffins!

Here is a recipe for Persimmon Muffins – perfect if you have a few very soft ones hanging out in your fridge or freezer that you just weren’t sure how to use. With ginger and cinnamon, it’s a perfect taste of fall. You could also try the same recipe with a combination of pumpkin and apple puree.

I also really like using plain yogurt in recipes, make sure to buy the whole milk type.

Recipe testing notes: This recipe made 24 muffins that are the regular/smallish size. I reduced the sugar as noted below and added walnuts. If you do use coconut oil, make sure your other ingredients like yogurt and persimmons are at room temp and not refrigerator-cold, or it will solidify your coconut oil and make it hard to mix well.

Ingredients

2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food) – I measured out about 1 1/4 cups puree that was made ahead)
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar – I reduced to 3/4 cup
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger – I used 1 tsp
3/4 teaspoon ground cinnamon – I used 1 tsp
1 teaspoon finely grated lemon zest (didn’t have it, but it would probably be a tasty addition)
2 large eggs plus 1 egg white – I used three small eggs, or 2 large ones would probably be sufficient
10 tablespoons unsalted butter, melted, or vegetable oil – I used coconut oil, just over 1/2 cup

2/3 cup plain yogurt or sour cream
Turbinado sugar, for topping (I didn’t do this)
Optional – about 3/4 to 1 cup chopped walnuts – I like a little texture to my muffins.

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 and scoop out the pulp into a food processor; pulse 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. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/persimmon-muffins-recipe.html?oc=linkback


« CSA Share for week of October 12th, 2015
CSA Share for week of October 18, 2015 »
We đź’š our CSA members! Check out the blog post We đź’š our CSA members!  Check out the blog post for recipes and more including a Fennel Gin Cocktail, and Kale, White Bean & Italian Sausage Soup.  This week we are harvesting, packing these items, all from our farm:  Baby Carrots
 Fennel Bulb with fronds
 Snow Peas
 Spring Mix
 Red Bok Choy, bunch
 Cilantro, bunch
 Purple Daikon Radish, bunch
 Fresh Turmeric
 Sweet Spring Onions  https://frogsongorganics.com/winter-csa-week-8/  #floridafarm 
#organicfarming 
#commuitysupportedagriculture 
#localfoodie
Sunday at the farm... We admired the chard, fenne Sunday at the farm...  We admired the chard, fennel, and pea plants, glowing in the golden hour. We looked at this new pear tree our team planted and talked about how we might get to taste it's fruit in another five to eight years when our daughters are teenagers.  Farming is for the eternal optimist, the ever-hopeful, the patient.  #floridafarm 
#organicfarming 
#localfoodie
Saturday is market day! Early birds get the goodi Saturday is market day!  Early birds get the goodies!  @farmersmarketwinterpark 
@staugampmarket 
@hailefarmersmarket 
@wintergardenfarmersmarket  #organicfarming 
#localfoodie
Have you tried our pastured pork shares? The meat Have you tried our pastured pork shares? The meat is lean and the fat is clean and delicious!  Our pigs eat fresh veggies every day plus organic, soy-free feed.  Save $20 when you use the code  THISLILPIGGY  on any in stock pork share from our farm or Tracy Lee Farm! Good while supplies last, we have just FIVE shares available.  https://frogsong.localfoodmarketplace.com/
Load More... Follow on Instagram

Latest Recipes

Vegetable Tempura

Simple Korean Daikon

Saeng Chae (Quick Pickle Korean Daikon)

Copyright © 2011 - 2021, Frog Song Organics, All Rights Reserved

Site by Ghost Pepper Creative