Mini Persimmon and Coconut Muffins
By Chelsea SugarPage views: 9732
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1 review
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Difficulty Easy
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Prep time 15 mins
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Cooking time 10 mins
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Serves
30
1 large persimmon
2 cups flour
4 tsp baking powder
1/2 cup coconut
1/2 cup Chelsea Caster Sugar
100g butter melted
2 eggs
1 cup milk
1 tsp coconut essence
2 extra Tbsp coconut to sprinkle
Peel and finely dice persimmon (to the size of corn kernels or peas.) Combine flour, baking powder and coconut and stir in Chelsea Caster Sugar. Make a well in the centre of another bowl, mix butter, eggs, milk and coconut essence. Pour the liquid ingredients and persimmon pieces into the well and lightly combine. Spoon into greased mini muffin trays. Sprinkle with extra coconut. Bake for 10-12 minutes at 200°C. Cool in trays, then tip out onto a wire rack to cool further.
Don’t over beat or use a food processor for muffins. Just lightly mix the ingredients to combine them. This will produce light, tender muffins that are smoothly rounded and not peaked on the top.
Pretty good way to use some of those persimmons, I used two persimmons rather than one to add a bit more content and to get rid of them, and worked out great.
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