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Recipe: Lemon-persimmon muffins with lemon glaze
A light lemon glaze is the finishing touch for these delicious muffins. Debbie Arrington
This muffin is a crossover treat, combining a late fall fruit with the first fruit of winter.
My homegrown Fuyu persimmons are finally at that super-ripe, sack-full-of-jelly stage needed for baked goods – just in time for my first ripe lemons of citrus season.
Put together, these two fruits complement each other – especially with the luscious fresh lemon glaze. Studded with chopped dates (or raisins), these moist muffins are sweet enough without the topping, too. They’re perfect for on-the-go breakfast or a mid-afternoon snack. With the glaze, they also can be a dessert.
As with all muffins, stir the wet ingredients into the flour mixture just enough to moisten; otherwise, the muffins can be tough.
Lemon-persimmon muffins with lemon glaze
Makes 12 muffins
Ingredients:
2/3 cup persimmon pulp, pureed
1 tablespoon lemon juice
½ teaspoon baking soda
1-1/2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup chopped dates or raisins (optional)
1 large egg
½ cup sugar
1/2 cup milk
¼ cup (½ stick) butter, melted and cooled
1 tablespoon lemon zest, grated
For glaze:
1 tablespoon butter
Juice of ½ lemon (about 2 tablespoons)
Zest from ½ lemon (about 1 tablespoon)
1 cup powdered sugar, sifted
Instructions:
Preheat the oven to 400 degrees F.
Prepare muffin tin; either grease cups or line with paper or silicone liners.
In a bowl or large mixing cup, combine persimmon pulp with lemon juice. Stir in baking soda. Set aside.
In a large bowl, sift together flour, salt, baking powder, cinnamon, nutmeg and cloves. Stir in chopped dates or raisins, if desired. Set aside.
In another bowl, lightly beat egg with a fork. Add sugar, then milk. Fold in melted butter. Stir in 1 tablespoon lemon zest, then persimmon pulp-lemon juice mixture.
Add persimmon mixture all at once to flour mixture, stirring just enough to moisten flour. Batter will be lumpy.
Spoon batter into prepared muffin cups, about two-thirds full. Bake at 400 degrees about 15 to 20 minutes until muffin tops are golden and a toothpick inserted near the center comes out clean.
Remove muffins from the oven and let cool on a rack.
Prepare glaze: In a small saucepan over medium heat, melt butter. Add lemon juice and zest. Remove from heat and add sifted powdered sugar. Beat by hand until smooth and desired consistency. Add a little more lemon juice to thin if needed.
Glaze muffins, if desired. Store covered and refrigerated.
Comments
A recipe for preparing delicious meals from the bounty of the garden.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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