Persimmon Spice Muffins With Cranberries

  1. Preheat oven to 400 F and butter or line a 12 cup muffin pan (optional: this makes for larger muffins. If you prefer smaller to medium sized muffins butter or line an additional 6 muffin cups).
  2. To brown the butter, melt in a small saucepan over medium-high heat and continue to cook, stirring constantly, as butter foams up and begins to turn a deep amber. Butter will become very fragrant. Remove from heat and pour into a medium mixing bowl or the bowl of a stand mixer to cool.
  3. While the butter is cooling, puree the flesh of 2-3 very ripe persimmons and measure out 1 cup of puree (see headnote for persimmon varieties).
  4. Combine all dry ingredients (all purpose flour through black pepper) in a medium bowl and set aside.
  5. Once browned butter is cooled, add brown sugar and beat to combine. Add egg, beating again to combine. Add vanilla extract, buttermilk, and persimmon puree, mixing to incorporate.
  6. Add dry ingredients in 2-3 additions, mixing just to combine and no further. Stir in cranberries.
  7. Divide batter between 12-18 muffin cups, depending on size preferences.
  8. Bake at 400 F for approximately 25 - 30 minutes until a toothpick inserted into the center comes out clean. Rotate pan halfway through baking time. Check muffins at 20 minutes if smaller muffin size was chosen.
  9. Allow to cool slightly in pan before removing to a wire rack to cool completely.

butter, brown sugar, egg, buttermilk, persimmon puree, vanilla, flour, whole wheat flour, rolled oats, ground flax meal, baking soda, salt, ginger, nutmeg, cardamom, ground black pepper, cranberries

Taken from food52.com/recipes/20516-persimmon-spice-muffins-with-cranberries (may not work)

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