Per serving
- Calories
- 241 kcal
- Protein
- 7.5 g
- Carbohydrates
- 40.1 g
- Fat
- 7.3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Persimmon60 g
- Whole wheat flour30 g
- Eggs0.5
- Brown sugar6 g
- Sunflower oil4 g
- Cinnamon1 g
- Baking powder2 g
Contains: gluten, eggs,
In season: October – December
Method
- Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin.
- Halve the very ripe persimmon, scoop out the flesh with a spoon and mash it with a fork into a purée.
- In a bowl mix the purée with the egg, brown sugar and sunflower oil.
- Fold in the wholemeal flour, baking powder and cinnamon only until the flour is moistened.
- Spoon into the case and bake for 22 minutes, until the muffin is risen and a skewer in the centre comes out dry.
- Let it cool in the tin for 5 minutes before lifting it out.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.