Chocolate Persimmon Muffins

• 1 pound American persimmon pulp, or Hachiya pulp
• 6 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 2 large eggs
• 1/2 cup buttermilk or plain yogurt
• 1 cup buckwheat flour
• 1 1/2 cups AP flour
• 1/4 cup plus 2 tablespoons coco powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 ounces bittersweet chocolate chips or chop 4 ounces of a bar with a knife

1. Preheat the oven to 350 degrees. Grease paper muffin liners and put them in the tins.
2. In the bowl of a mixer cream the butter with the light brown sugar. Add the eggs and mix. Scrape down the sides as necessary. Now add the buttermilk and persimmon pulp.
3. Mix until combined. Scrap down the sides.
4. Combine the flours, baking powder and soda along with the coco powder and the salt in a bowl, stir it to mix. Add it to the wet ingredients and mix until just combined. Scrap down the sides. Add the chocolate chips and mix again to distribute the chips.
5. Using a number 12 scoop or a spoon fill the muffin tins no more then 2/3 full with the batter. Place the muffin pan into the oven.
6. Bake in a preheated 350? F oven for 35 minutes.

pulp, unsalted butter, light brown sugar, eggs, buttermilk, buckwheat flour, flour, coco powder, baking powder, baking soda, chocolate chips

Taken from food52.com/recipes/15200-chocolate-persimmon-muffins (may not work)