Sunday, April 14, 2019

Rum Raisin Persimmon Muffins

platter of muffins
Platter of Rummy Goodness

Recipe adapted by Robin

What do you bring to a luau-themed birthday party for a 60 year old who has everything and loves rum? More rum! And some rum raisin muffins for the potluck. Luckily my friend Cynthia shared a recipe for persimmon muffins earlier this year, and I still had persimmons in the freezer. And rum. I remembered what cousin Jon’s great grandma Ellen said about her Bourbon Pecan Cake: soak the raisins in the rum so the alcohol won’t bake off as much. This also concentrates the rummy flavor in each plumped-up raisin. I also cut down the sugar and tweaked a few quantities to accommodate the extra liquid.

closeup of one muffin
Hearty and Satisfying
You can make this recipe with either Hachiya (soft) or Fuyu (crunchy) persimmons, as long as they are ultra-ripe and squishy—Fuyus get that way after some weeks. I’ve standardized the quantity to 1½ cups of persimmon pulp, rather than numbers of persimmons. This amounts to about 3 Hachiyas or 6 Fuyus, or combination thereof. For most consistent results, puree the persimmons with an immersion blender before measuring.

It’s a great time to clear out the freezer of persimmons we stored last winter. Enjoy this jolly treat during spring’s cool weather, as we await the new growing season.

Muffins in muffin pan just out of oven
Makes 21 Muffins
Rum Raisin Persimmon Muffins
makes about 21 standard size muffins

1 cup dry raisins
½ cup dark rum
2½ cup flour
2½ tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
½ tsp. salt
½ cup butter, soft at room temperature
½ cup white sugar
½ cup brown sugar
3 eggs
1 tsp. vanilla
½ cup Greek yogurt
1½ cups pureed persimmon pulp

Sprinkle raisins into the bottom of an 8-cup (half-gallon) storage container. Add rum. Seal lid onto container and let raisins soak for 24 hours, shaking occasionally.

Preheat oven to 350 degrees F. Butter muffin cups for 21 muffins. Set aside.

In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt. Set aside.

In a large bowl, cream softened butter with electric mixer on medium speed. Add white and brown sugars and cream together with mixer till light, fluffy, and well-blended. Add eggs, one at a time, beating each in thoroughly.

Add vanilla and yogurt to egg mixture. Beat in thoroughly with mixer or by hand. Add persimmon pulp and mix in thoroughly with spoon or rubber spatula. Add raisin-rum mixture and stir by hand until well blended.

Add dry ingredient to wet ingredients. Stir together by hand until just blended. Lumps are okay.

Spoon batter into muffin cups, filling each 2/3 full.

Bake for 18 – 20 minutes at 350 degrees F. Muffins will be golden brown and cake skewer will come out clean.

Cool in muffin cups on cooling racks. Slide knife around edges and remove from cups to serving tray. Enjoy!

Warning sign: not free of gluten, sugar, eggs, dairy, fat, salt, and rum
Fair Warning at Potluck
egg added to batter
Adding Eggs: One at a Time
Yogurt and Vanilla added to batter
Adding Yogurt and Vanilla
Persimmon puree added to batter
Adding Persimmon
Muffin cut in half on plate
Delicious and Slightly Alcoholic

No comments:

Post a Comment