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Persimmon Raisin Muffins

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Ingredients
  

  • 3 cups white whole wheat flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup persimmon pulp
  • 1 egg
  • 1 cup sucanat
  • 1 tablespoon vanilla
  • 1 cup raisins
  • 1 cup chopped pecans

Instructions
 

  • Preheat oven to 375°F
  • Grease loaf pans
  • Sift together flour, cinnamon, nutmeg, baking soda, baking powder and salt
  • In a separate bowl beat egg, add persimmon pulp and sucanat
  • Add vanilla, raisins and pecans
  • Add sifted ingredients and mix well
  • Spoon into greased muffin tins
  • Bake 15 minutes or until tops spring back when tapped
  • Remove from oven and cool in tins 3-4 minutes before moving to wire rack
  • Finish cooling on wire rack