Persimmon Muffins

Persimmon Muffins

Ingredients:

• 2 cups unbleached all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp kosher salt
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp cardamom
• ½ cup unsalted butter, softened to room temperature 
• ½ cup brown sugar, or Golden Lakanto Monkfruit Sweetener
• 2 large eggs, room temperature
• ½ cup cultured buttermilk, room temperature
• ½ cup sour cream
• 2 very ripe persimmons, pulp scooped out
• 1 apple, peeled, cored, and finely chopped
• 1 cup raisins

Instructions:

1. Preheat the oven to 350°F. Line a muffin pan with baking cups. 
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, nutmeg, cloves, and cardamom. Set aside.
3. In a second bowl, cream together butter and sugar until fluffy, about 2 minutes.
4. Beat in eggs, one at a time. Then add buttermilk, sour cream, and persimmon persimmon pulp. 
5. Stir in flour mixture until just combined. Fold in chopped apple. Do not overmix. Fill each baking cup to the top.
6. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. 
7. Allow muffins to cool in the pan 2-5 minutes before removing to a rack.

Makes about 12-15 muffins