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 gently fold in the chopped walnuts.
5. Divide the batter between the paper cases and sprinkle little chopped walnuts.
6. Bake it in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
7. Transfer the muffins to a wire rack and leave to cool completely..