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Do you like muffins? Today's are persimmon, chocolate, cinnamon and honey. They also have a bit of whole cane sugar, much healthier than white.
They are baked in Few minutes, in approximately fifteen. Of course, if you only have a rigid mold, you will have to bake them in two batches.
In this case I have used the traditional persimmon, that squishy. If you want to use the other variety, The hardest, you will have to grind it.
Persimmon and milk chocolate muffins
These muffins have persimmon, milk chocolate, honey ... and they are delicious.
- ascen jimenez
- Kitchen: Modern
- Recipe type: picnic
- Rations: 25
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 150 g persimmon pulp
- 200 g flour 00
- 50 g milk chocolate
- 80 g of sunflower oil
- 50 g potato starch
- 2 eggs
- 20 g of whole cane sugar
- 50 g honey
- 10 g yeast
- 1/2 teaspoon cinnamon
Preparation
We remove the pulp from the persimmon and reserve it.
We chop the milk chocolate and reserve it.
We put the eggs in a bowl and beat them.
We add the honey, the cinnamon, the sugar.
Also sunflower oil and persimmon pulp.
We incorporate the flour, the potato starch and the yeast, sifting it.
We mix well.
Add the chocolate and continue mixing.
We put the papers in a rigid mold. We pour the dough until 3/4 of each mold is filled.
We preheat the oven to 180º. Bake at 180º for approximately 15 minutes.
More information - Persimon Persimmon Tatin