Recipe - Precious Persimmon Muffins

1 cup Pureed persimmons
1 teaspoon Baking soda
12 tablespoon (Three fourths cup) margarine;
softened
1 One fourth cup Sugar
2 Eggs
1 1/3 cup All purpose flour
One half teaspoon Salt
1 teaspoon Cinnamon
1 Tteaspoon vanilla extract
2 teaspoon Lemon juice
2 tablespoon Bourbon (optional)
1 cup Walnuts or pecans;
(optional)
Three fourths cup Currants (optional

Preheat oven to 325F. Grease muffin tins. Put the pureed persimmons in a
small bowl and stir in the baking soda. Set aside. Mix margarine and sugar
until creamy. Add eggs and beat well. Add flour, salt and cinnamon; beat
until blended. Add vanilla, lemon juice and bourbon. Stir in nuts and
currants. Fill each muffin cup Three fourths full. Bake for 45 minutes. Remove from
muffin pans and let cool. Serve warm From The Cookie Lady's Files
Posted to MCRecipe Digest V1 #867 by Nancy Berry nlberry@prodigy.net on
Oct 26, 1997