These hearty muffins call for firmer Fuyu persimmons, not the softer Hachiya variety that is used most often in baking. These delicious, lightly spiced muffins are akin to carrot cake, using grated Fuyus instead of carrots and pecans instead of walnuts.Print
Above: You can grate your persimmons with a traditional hand grater (at left) or use your grating blade in your food processor (at right). In the center is a Fuyu persimmon, and shown at bottom is half of a persimmon after I cut out the hard middle section and leafy top.
Above: This is the consistency of the batter before spooning it into your muffin liners. I use a soup spoon to do this.
Above: My method for spooning the batter into the liners is to put a spoonful in each liner, then go back and fill each one evenly. You might think you have too much batter, but it will all fit. Use parchment paper liners (or a silicone muffin pan); if you use regular paper liners, the muffins will stick to the paper.
Above: You can see how nicely the muffins cooked up inside; they are not gooey or undercooked at the bottom. Tip: Be sure you aren't using old baking powder, as this can inhibit rising in heavier baked goods like this (after 6 months to a year, it should be thrown out. You can check by putting a little in hot water to see if it fizzes, which means it's still active).