Recipe: Lemon-persimmon muffins with lemon glaze
A light lemon glaze is the finishing touch for these delicious muffins. Debbie Arrington
This muffin is a crossover treat, combining a late fall fruit with the first fruit of winter.
My homegrown Fuyu persimmons are finally at that super-ripe, sack-full-of-jelly stage needed for baked goods – just in time for my first ripe lemons of citrus season.
Put together, these two fruits complement each other – especially with the luscious fresh lemon glaze. Studded with chopped dates (or raisins), these moist muffins are sweet enough without the topping, too. They’re perfect for on-the-go breakfast or a mid-afternoon snack. With the glaze, they also can be a dessert.
As with all muffins, stir the wet ingredients into the flour mixture just enough to moisten; otherwise, the muffins can be tough.
Lemon-persimmon muffins with lemon glaze
Makes 12 muffins
Ingredients:
2/3 cup persimmon pulp, pureed
1 tablespoon lemon juice
½ teaspoon baking soda
1-1/2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup chopped dates or raisins (optional)
1 large egg
½ cup sugar
1/2 cup milk
¼ cup (½ stick) butter, melted and cooled
1 tablespoon lemon zest, grated
For glaze:
1 tablespoon butter
Juice of ½ lemon (about 2 tablespoons)
Zest from ½ lemon (about 1 tablespoon)
1 cup powdered sugar, sifted
Instructions:
Preheat the oven to 400 degrees F.
Prepare muffin tin; either grease cups or line with paper or silicone liners.
In a bowl or large mixing cup, combine persimmon pulp with lemon juice. Stir in baking soda. Set aside.
In a large bowl, sift together flour, salt, baking powder, cinnamon, nutmeg and cloves. Stir in chopped dates or raisins, if desired. Set aside.
In another bowl, lightly beat egg with a fork. Add sugar, then milk. Fold in melted butter. Stir in 1 tablespoon lemon zest, then persimmon pulp-lemon juice mixture.
Add persimmon mixture all at once to flour mixture, stirring just enough to moisten flour. Batter will be lumpy.
Spoon batter into prepared muffin cups, about two-thirds full. Bake at 400 degrees about 15 to 20 minutes until muffin tops are golden and a toothpick inserted near the center comes out clean.
Remove muffins from the oven and let cool on a rack.
Prepare glaze: In a small saucepan over medium heat, melt butter. Add lemon juice and zest. Remove from heat and add sifted powdered sugar. Beat by hand until smooth and desired consistency. Add a little more lemon juice to thin if needed.
Glaze muffins, if desired. Store covered and refrigerated.
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During this stormy week, let the rain soak in while making plans for all the things you’re going to plant soon:
* During rainy weather, turn off the sprinklers. After a good soaking from winter storms, lawns can go at least a week without sprinklers, according to irrigation experts. For an average California home, that week off from watering can save 800 gallons.
* February serves as a wake-up call to gardeners. This month, you can transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.
* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.
* Transplant cabbage and its close cousins – broccoli, kale and Brussels sprouts – as well as lettuce (both loose leaf and head).
* Indoors, start peppers, tomatoes and eggplant from seed.
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