I am crazy about persimmons. When I incorporated them into a muffin and scented them with lemon and cardamom, I knew it was a winner. Because the fruit is sweet of itself, it precludes the need for a lot of sugar. An amazing, healthful snack!
Yields approximately 18 muffins
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line muffin tins with paper holders and spray with cooking spray. Set aside.
Place all dry ingredients in a large bowl and whisk together. Make a well in the center. Add wet ingredients and mix. Fold in persimmons and pears. Do not overmix.
Mix topping ingredients together in a small bowl.
Using a one-third cup measuring cup, pour batter evenly into prepared muffin tins. Top with streusel topping. Bake for 30 minutes, or until a tester comes out clean.
I found that white spelt gave the perfect texture here, but you can sub the flour of your choice. To make sour soy milk, place 1/2 tablespoon vinegar in a 1/2-cup measuring cup. Add soy milk. Let sit a few minutes until it curdles.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger