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.
- 1½ cups nondairy milk
- 8 ounces pitted dates (12 to 14 Medjool or 24 to 28 Deglet Noor)
- 1½ teaspoons vanilla extract
- 1½ cups old fashioned rolled oats
- ¾ cup dry/uncooked millet
- 2½ teaspoons baking powder
- 2 teaspoons cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground ginger
- 1½ cups grated (firm but ripe) Fuyu persimmon
- 2 ounces chopped pecans (about ½ cup)
- 3 tablespoons nondairy milk
- Preheat oven to 350°F. Place the pitted dates, non-dairy milk, and vanilla into a medium bowl, and set aside.
- Place the oats and millet into a blender (a high-speed blender will do a finer job), and blend until it resembles flour (grind a little longer than you think, as millet is hard; 30 to 40 seconds). Pour into a mixing bowl. Add the baking powder, cinnamon, nutmeg, and ginger, and mix with a fork or whisk.
- Transfer the dates, non-dairy milk, and vanilla to the blender, and blend until very smooth. Pour this into the bowl of dry ingredients and stir until all the dry ingredients have been folded in.
- Add the persimmon and pecans, as well as the 3 tablespoons nondairy milk, and stir well. Spoon the batter evenly into a 12-well silicone muffin pan, or use parchment paper liners in a metal muffin pan. (The batter will come to the top or a bit higher.)
- Bake for 28 to 30 minutes. The muffins will be done when the tops have begun to lightly brown and crack. Remove the muffins from the pan after 10 minutes and place on a cooling rack. Cool completely (or nearly) before eating.
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).
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!