I went on a roll this fall of trying new fruits and veggies that I’d never had before. I tried acorn squash for the first time (definitely delish!), and then that same week saw these weird little orange tomato-like things in my grocery store and just had to grab one. Turns out it was a persimmon, specifically of the fuyu variety.
So the next logical question was what to make. I browsed a ton of recipes, but most were salads, and I definitely didn’t want to go that route (boring). Then I found this somewhat odd-sounding muffin recipe and had to give it a try.
I “healthied it up” by using half whole wheat flour and cutting down on the sugar just a little. The persimmons gave it a lovely sweetness, with the lemon giving it a tart complement. The overall texture of the muffins was pretty light but still hearty, due to the whole wheat flour. And, like most muffin recipes, they came together in a flash.
I ate one fresh out of the oven with blackberry honey from Croatia, and then took them to work for my breakfast for the next few days (with honey from New Zealand…I definitely have a honey souvenir addiction!). This is such an easy and versatile recipe that you could swap out the persimmons for many other fruits, and even swap in a different citrus zest to mix things up (orange would have been lovely here as well).READ THE POST
I’ve really slipped on my healthy breakfast train the last month or two. I had family in town, then was out of the country for a couple weeks, and have been buried under work and lack of sleep. So I just haven’t had the time or energy to do much baking or cooking to prepare for each coming week. Thankfully, over 4th of July weekend I finally got back on track with these beauties.
I really haven’t done a lot of baking lately, partly because when I use my stove and oven it makes my kitchen feel like Death Valley during the summer. My A/C can’t come close to keeping up. But I decided it was worth it to give these guys a try. I mean, coffee and chocolate in a muffin together?? Sign me up!
As much as I love whole wheat flour, I was a little nervous about using it exclusively, since sometimes that can make things a little too dry and dense. I shouldn’t have worried, though—these were moist and light even as reheated leftovers at work the next day. And the dark chocolate chips are these gooey little nuggets of awesome. For something that literally takes like 5 minutes to stir together, the return on this is totally worth it!READ THE POST