Recipe: Persimmon Muffins (2)

Karen, here's two: I don't like persimmons so I haven't tried them:

Randy Pollak's Persimmon Muffins
1 cup Flour
3/4 cup Sugar
1 tsp Baking soda
1 tsp Baking powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Chopped walnuts
1/2 cup Raisins
1 cup Persimmon pulp
2 Tbsp Oil
1/4 tsp Lemon extract
Combine the first 9 ingredients. In a blender, blend pulp, oil and lemon until just smooth and add to the flour mixture. Stir only until well mixed. Pour into greased muffin pans, and bake at 350F for 25-30 minutes. Makes 12 large muffins. Lemon glaze may be added when cool.
Randy Pollak, Kook-Net recipe networkBaking Mix Persimmon Muffins
2 cups baking mix
1/3 cup honey
1 tsp. pumpkin spice or mixed spice
1 cup persimmon pulp
1/4 cup oil
2 eggs
Combine persimmon pulp, oil, honey, and eggs in a blender. Process until liquid. Add to baking mix. Rinse blender jar with the water and pour into batter to thin as needed. Stir until flour is just dampened. Don't overmix.
Spoon into greased muffin tins. Bake in a preheated oven at 350-375 for 12 - 15 minutes.
Yield: about 12 muffins or bake as a quickbread.