Persimmon Walnut Muffins

Ingredients:

1 cup persimmon puree ( from 2 ripe persimmons )

1 1/2 cup plain flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

2 large eggs

3/4 cup sugar

1/2 cup oil

1 tsp vanilla essence

1/2 cup walnuts, finely chopped

Preparation:

1. Preheat the oven to 180 degree celcius. Line a 12 hole muffin tin with paper cases.
2. Whisk together plain flour, baking powder, baking soda, ground cinnamon and salt in a small bowl.
3. In another large bowl, add eggs, persimmon puree, sugar, oil and vanilla essence and whisk for about 2 minutes.
4. Then gradually add the dry ingredients, stirring just until combined.
5. Add the chopped walnuts and mix gently.
6. Divide the batter between the paper cases and sprinkle little chopped walnuts.
7. Bake it in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
8. Transfer the muffins to a wire rack and leave to cool completely..