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Persimmon Muffins with Lemon and Cardamom

Life As Mom
  • 40 minutes
  • Serves 18

INGREDIENTS

1 1/2 cups

Fuyu persimmons

1 tsp

Lemon, zest

2

Eggs

3 cups

All-purpose flour, unbleached

4 tsp

Baking powder

1/2 tsp

Baking soda

1/2 tsp

Cardamom, ground

1/2 tsp

Salt

1 cup

Sugar

1 tsp

Vanilla extract

1/2 cup

Whole wheat pastry flour

1/2 cup

Oil

1 cup

Milk

1/2 cup

Sour cream or plain yogurt