Easy recipe with over-ripe persimmons
Cream together : Sift together:
2 1/4 Cups Sugar 3 Cups flour
3/4 Cup butter 1 1/2 teaspoon Soda
3/4 teaspoon salt
Add & Mix well:
3 beaten eggs
1 1/2 cups pulp/persimmon;
then add:
1 1/2 teaspoon vanilla & 3/4 cup each of: white raisins and chopped nuts. Soon into muffin cups and bake @ 375 degrees.
Bake about 35 minutes @ 375 degrees; makes 40 small cupcakes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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