The last of the persimmons from the Bountiful Basket were finally ripe so I decided to make some muffins with them.  I found this recipe on http://www.foodnetwork.com.  They smelled really delicious and festive while baking.

2 – 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food)

1 1/2 cups flour

2/3 cup whole wheat flour

1 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

3/4 teaspoon ginger

3/4 teaspoon cinnamon

1 teaspoon finely grated lemon zest

2 eggs plus 1 egg white

10 tablespoons unsalted butter, melted, or oil (I used oil)

2/3 cup plain yogurt or sour cream (I used sour cream)

Turbinado sugar, for topping (this is also called “sugar in the raw”, I used C & H Pure Cane Washed Raw Sugar)

1  Preheat oven to 350.  Line 12 cup muffin pan with paper liners.  (I actually got almost 2 dozen out of this recipe.)  Cut persimmons in half and scoop out pulp into a food processor; pulse until smooth.

2  Combine flours, sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in large bowl.  Whisk 1 1/4 cups persimmon puree, eggs, egg white, butter or oil and yogurt or sour cream in small bowl.  Add wet ingredients to dry and stir until just combined.

3  Scoop batter into muffin cups, filling 3/4 full.  Sprinkle with Turbinado sugar and bake until a toothpick comes out clean, 20 -24 minutes.