I feel that in the middle of finals I do a lot of cooking, partly for sustenance, partly as procrastination. This was a bit of both: it fulfilled my need for creativity and my need for brain food. My friend Andrea always has stores of fresh persimmons this time of year (given to me this year via Elise) and the trouble when getting them is what to do with them. I find them far to sweet to eat on their own usually and end up putting them in salads or other baked goods.
This however, had purpose. It was something to give me some energy! Vigor! Alertness! Something whole wheat and oat-y that wasn't just healthy but actually tasted good in the morning with a small smear of yogurt and a glass of orange juice. Delicious and nutritious.
I took some to work and received some rave reviews. People were intrigued by the persimmons, loved the texture of the oats, and were surprised to learn that they were whole wheat.
Persimmon Oat Muffins
Makes 15 muffins
What You'll Need...
1 1/3 cups rolled oats
1 1/3 cups of milk
1 tablespoon of lime juice
1 large egg, lightly beaten
1/3 cup of vegetable oil
1 teaspoon of vanilla extract
1/2 cup plus 1 tablespoon brown sugar
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup of freshly grated persimmon flesh (about 2 large fuyus)
What You'll Do...
1) Preheat the oven to 425F.
2) Place the oats, milk, and lime juice in a bowl and allow to soak for 10 minutes. While you wait sift together the flour, baking soda, baking powder, salt, and spices in another bowl.
3) Add the oil, sugar, and egg. Mix well. Sift in the dry ingredients and mix until just combined.
4) Add the grated persimmon and fold in.
5) Fill into cupcake papers or straight into a well greased and floured muffin tin about 2/3 full. Bake for 15-18 minutes. Allow to cool in the pan for one minute before popping out and allowing them to finish cooling on a wire rack.