Gluten Free Persimmon Cornbread Muffins
These muffins would make a great addition to the Thanksgiving table, or with turkey chili made with leftovers from the feast. They have a hint of spice to them from the fresh ginger and a mellow and naturally sweet flavor that would be great for breakfast or brunch too!
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease 12 muffin cups and place liners in each. In a large mixing bowl combine the flour, cornmeal and salt. In a separate small bowl, whisk together persimmon pulp and baking soda until it begins to thicken. Add the sugar, oil, eggs, spices, and fresh ginger to the persimmon mixture and whisk to combine. Add the wet ingredients to the dry ingredients and use a large spoon or spatula to fold together - don’t over-mix or the bread will be tough and chewy. Spoon the batter into the muffin cups, filling to just 1/4 inch below the rim. Bake for 15-18 minutes or until a knife inserted in the bread comes out clean. Cool for at least 15 minutes before tipping it out of the pan. Serve warm with good quality butter or marmalade for breakfast or a big bowl of chili for a hearty dinner.
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