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Spiced Persimmon and Pecan Muffins

MyRecipes
  • minutes
  • Serves

INGREDIENTS

3/4 cup

chopped pecans, divided

5 3/5 oz

all-purpose flour (about 1 1/4 cups)

4 3/4 oz

whole-wheat flour (about 1 cup)

1/2 cup

packed dark brown sugar

1 1/2 tsp

baking soda

1 tsp

salt

1 tsp

ground cinnamon

1/2 tsp

ground nutmeg

1/8 tsp

ground cloves

1 cup

plain fat-free yogurt

1/3 cup

ripe mashed Hachiya persimmon

1/3 cup

honey

1/4 cup

canola oil

2 tsp

grated peeled fresh ginger

1 tsp

vanilla extract

2

large eggs, lightly beaten

1/2 cup

diced peeled Fuyu persimmon

1/2 cup

dried cranberries

Cooking spray