Name: Low Fat Persimmon Muffins
Prep time: 5 min
Cook time: 20 min
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

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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
Gently fold together until just combined. Over-mixing will create a tough muffin
Spoon into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled

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
Gently fold together until just combined. Over-mixing will create a tough muffin
Spoon into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled

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
Gently fold together until just combined. Over-mixing will create a tough muffin
Spoon into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled

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