Recipe: Low Fat Persimmon Muffins

Persimmon season is in full swing and these low fat muffins are a fantastic way to incorporate the super healthy fruit into your diet.

Low Fat Persimmon Muffins

Serves 12


1 1/2 cups wholemeal plain flour
1 cup plain flour
1/2 cup sultanas
2 teaspoons baking powder
2 teaspoons bicarbonate soda
1/2 teaspoon cinnamon
1 large egg, lightly beaten
1 1/2 tablespoons vegetable oil
3/4 cup honey
1 cup ripe persimmon pulp, mashed

Low fat Persimmon muffins 1


Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.

In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.

Add wet ingredients to dry ingredients then gently fold together until just combined. Be careful not to over- mix as this will create a tough muffin.

Spoon the mix into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.


Recipes Courtesy of Persimmons Australia Inc.

You can find more about the persimmon season on Instagram with Persimmons Australia and Poh Ling Yeow, you are welcome to join the conversation using #persimmons #perfectpersimmons.

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