Persimmon Muffins
Koko Hayashi
Ingredients
120g butter
100g sugar
1pc egg
270g cake flour
3 teaspoons baking powder
400g persimmon
2 teaspoon cinnamon
How to make:
Step 1
Peel the persimmon and remove the seeds. If it is soft, leave it as it is, if it is hard, put it in a mixer.
Step 2
Bring butter to room temperature and beat until creamy. Add sugar and mix until it turns white.
Step 3
Add the eggs in 3 batches. Mix well each time.
Step 4
Add the cake flour and baking powder while sifting and mix without over-kneading. Add persimmons before mixing.
Step 5
Divide the dough into 3 equal parts and add cinnamon and black tea leaves to each. Fill the mold up to about the 9th minute.
Step 6
Place 2 persimmon slices on top. Bake in an oven preheated to 180 degrees for about 35 minutes.
Background of this recipe
Persimmons are a great fall fruit, but sometimes they can be too soft to eat. So what do you do? I wanted to make something with them that was delicious and easy, and this is what I came up with.