Persimmon and Pecan Muffins with Orange Glaze (vegan)

 

As these persimmons sat atop my refrigerator I pondered what to do with them.  I had never cooked with a persimmon before and as they grew more ripe each day I worried more and more.  Finally I pulled out my standard muffin recipe and applied, to lovely results.

I was excited to taste my first persimmon.  Once they were ripe, I opened one up and found them to be a sweet, delicious treat on their own.  I was ready to devour them all right there, but still I must bake.  

To eat or bake with the persimmon remove the calyx (the flower-shaped stem on top) and use a spoon to scoop out the flesh.  Since the flesh is so soft, it acted more as a sweetener for the muffins.  Not many of the more solid segments held up and so the muffins lacked chunks of the fruit like an apple muffin would.  I think in the future I would enjoy the persimmon in its raw form, as snack or perhaps in a glaze or even a vinaigrette. 

The Basics:
1. Mix dry ingredients.
2. Mix wet ingredients.
3. Mix dry and wet ingredients.
4. Bake and eat.


Recipe:
Muffin:

6 tbs. ground flax seed
3/4 c .warm water
1 1/2 c. sugar
1 c. melted coconut oil

1/2 c. coconut milk or almond milk
2 tsp. vanilla

2 c. persimmon pulp

2 c. whole wheat flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. kosher salt

1/2 c. chopped pecans

Method:
Muffin:
1. Stir ground flax seed and warm water in a small mixing bowl. Let sit until the water is absorbed, 5-10 min.
2. Mix in the sugar and coconut oil. Melt the oil first in a pan over the stove or in the microwave for 20 sec.
3. Mix in the coconut milk, vanilla, and persimmon.
3. In a separate bowl mix together the flour, baking powder, cinnamon, salt.
4. Mix the dry and wet ingredients.
5. Mix in the pecans.
6. Place cupcake parchment cups in the muffin pan.
6. Pour batter into the cups filling to the top of the cup.
7. Bake in a preheated 350 degree oven for 10-12 minutes.
8. Remove from oven and allow cupcakes to cool completely before adding the glaze





Recipe:
Glaze:
2 c. powdered sugar
1/4 c. fresh squeeze orange juice
the zest of one orange


Method:
Glaze:
1.  In a small bowl mix powdered sugar, orange juice and zest until smooth.  Add more or less juice depending on how thick you would like the glaze.
2. Drizzle over the cooled muffins.

ENJOY!