There’s always a time when you feel like a sweet fix, but don’t fancy a (guilty) 3pm trip to the vending machine. These sweet little muffins packed with flavor will hit the spot – without the sugar.
Low in fat and with bursts of fruity persimmon, these moist morsels are perfect for the kids lunchboxes, or for the handbag in between meetings. A word of warning: once you’ve baked them, they won’t stick around for long!
Low Fat Persimmon Muffins
Serves 12
Ingredients
- 1 1/2 cups wholemeal plain flour
- 1 cup plain flour
- 1/2 cup sultanas
- 2 teaspoons baking powder
- 2 teaspoons bicarbonate soda
- 1/2 teaspoon cinnamon
- 1 large egg, lightly beaten
- 1 1/2 tablespoons vegetable oil
- 3/4 cup honey
- 1 cup ripe persimmon pulp, mashed
Method
- Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.
- In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.
- Add wet ingredients to dry ingredients then gently fold together until just combined. Be careful not to over-mix as this will create a tough muffin.
- Spoon the mix into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.