by thirschfeld
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thirschfeld's Notes:
Expand1 pound American persimmon pulp, or Hachiya pulp Ask a question about this ingredient
6 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup light brown sugar Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1/2 cup buttermilk or plain yogurt Ask a question about this ingredient
1 cup buckwheat flour Ask a question about this ingredient
1 1/2 cup AP flour Ask a question about this ingredient
1/4 cup plus 2 tablespoons coco powder Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
4 ounces bittersweet chocolate chips or chop 4 ounces of a bar with a knife Ask a question about this ingredient
Preheat the oven to 350 degrees. Grease paper muffin liners and put them in the tins.
Ask a question about this stepIn the bowl of a mixer cream the butter with the light brown sugar. Add the eggs and mix. Scrape down the sides as necessary. Now add the buttermilk and persimmon pulp.
Ask a question about this stepMix until combined. Scrap down the sides.
Ask a question about this stepCombine the flours, baking powder and soda along with the coco powder and the salt in a bowl, stir it to mix. Add it to the wet ingredients and mix until just combined. Scrap down the sides. Add the chocolate chips and mix again to distribute the chips.
Ask a question about this stepUsing a number 12 scoop or a spoon fill the muffin tins no more then 2/3 full with the batter. Place the muffin pan into the oven.
Ask a question about this stepBake in a preheated 350˚ F oven for 35 minutes.
Ask a question about this stepGo for it these are so rich and deep in flavor it is mind boggling
Local persimmons were on sale at the market today, which meant I had to bake these and holy smokes, you were right - mind-bogglingly rich and delicious.
Mmmmm sounds delicious. I am eyeing a few other recipes from Kim's book. It's really a great resource.
thanks Bevi, they are wonderful i also love the flatbreads
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I really love that cookbook, but have yet to bake anything in the buckwheat chapter. That will change soon! Thanks for digging this one up.