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Lemony Persimmon Muffins (gluten free)

Erica Schroeder

Place all dry ingredients in a mixing bowl. Blend oil, pulp, and extract. Combine the two mixtures and stir only until thoroughly blended (do not beat). Spoon into greased muffin tins (12 regular size or 36 mini size). Bake in a pre-heated 350° F oven: 25 minutes for regular muffins; 12 minutes for mini muffins.