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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
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
3 and 1/2 cups Shibolim White Spelt Flour
full 1/3 cup light brown sugar
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup sour soy milk (see note)
1 cup Gefen Almond Milk or pareve milk of your choice
1/4 cup oil
1/4 cup Gefen Unsweetened Applesauce
2 eggs
1 teaspoon Gefen Vanilla Extract
1 teaspoon lemon zest
2 medium persimmons, peeled and chopped
1 good-quality pear, peeled and chopped
1 and 1/2 – 2 tablespoons oil
1/4 cup brown sugar
1/3 cup Shibolim White Spelt Flour
1/4 cup chopped pecans
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.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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