Spiced Persimmon and Pecan Muffins

Persimmon-muffins-ck-l

(2) Course Breads and Muffins

Ingredients in this Recipe

1 1/2 teaspoons baking soda
1 cup plain fat free yogurt
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup packed dark brown sugar
1/2 teaspoon ground nutmeg
1/3 cup honey
1/3 cup ripe mashed Hachiya persimmon
1/4 cup canola oil
1/8 teaspoon ground cloves
2 large eggs, lightly beaten
2 teaspoons grated peeled fresh ginger
3/4 cup chopped pecans, divided
4.75 ounces whole wheat flour (about 1 cup)
5.6 ounces all purpose flour (about 1 1/4 cups)
Cooking spray

Recipe Preparation

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