Ripe Persimmon Muffins #MuffinMonday

Soft and sweet, Hachiya persimmons really shine in these ripe persimmon muffins. Read further to learn more about this interesting fruit!

With a botanical name that means food of the gods, persimmons have lofty aspirations. They come in two main varieties, the Fuyus which are still somewhat crunchy like an apple when ripe and the Hachiyas which aren’t edible until they are soft with the sweet pulp almost bursting out of their taut orange skins.

That pulp is the most gorgeous color and is splendid in baking, especially muffins. Some say the flavor is like pumpkin, but it puts me in mind of the idyllic, albeit fictional, marriage between an apple and a ripe peach. 

Got any muffin ideas for me?
So I’ve been at this muffin-baking thing for a while now. In fact, if I have counted correctly, this is my 124th muffin recipe baked and photographed for this space. I firmly believe that if flavors go together nicely, they are going to make a nice muffin. I have a list about 12 or 15 ideas long for future muffins, both sweet and savory, but I am always on the lookout for new ideas or ingredients.

Enter, the persimmon. 
The persimmons I have eaten before are the short, squat type (Fuyu) that are bright orange but kind of crunchy. From the top, they look the same as the large basketful that caught my eye at the market here last week, but when I reached in to choose a couple, the skins gave way, even in my gentle grip. These persimmons were clearly on their way out! And they were oval, not short and squat. Intriguing. 

I’m not that easily discouraged, so I chose the least mushy ones and brought them home. A quick internet search revealed that it’s "the mushier, the better" for this oval variety (Hachiya) so I let them soften all the way, before peeling them and mashing the pulp for muffins.

Two Hachiya persimmons yielded about a cup and a half of pulp.

Ingredients
For the muffins:
2 cups or 250g flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate soda
1 cup or 260g ripe persimmon pulp, mashed
1/2 cup or 120ml canola or other light oil
1 large egg
1 teaspoon vanilla extract

For the topping:
1/2 cup or 130g ripe persimmon pulp
1/4 cup or 50g sugar
Pinch salt

Method
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan or line it with paper liners.

If you haven’t already, peel and mash your persimmons.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk together the persimmon pulp, oil, egg and vanilla extract.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Divide the batter evenly among the muffin cups.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Meanwhile, cook your topping ingredients in a small pot over a medium heat until the mixture reduces and thicken slightly. Remove from the heat and allow to cool a little.

When the muffins are completely cool, spoon a little of the persimmon topping on each. If it has thickened up too much to spoon, warm it slightly or add just a few drops of water and stir.

Enjoy!

Chilaquiles Rojos con Huevos Revueltos – Tortillas with Salsa and Scrambled Eggs

Chilaquiles, that is fried tortillas and salsa, with scrambled eggs are the perfect breakfast for a weekend morning if you like your eggs spicy and are in need of some carbs. They can be made meatless or you can use leftovers from your roast chicken or steak dinner the night before. This may well be the best hangover cure breakfast but, of course, I have no personal experience of such things. 

Last month one of my favorite blogger friends posted her recipe for a delicious chilaquile casserole, and that got me thinking and reminiscing about how I love chilaquiles.

Years ago, my older sister and I used to go for breakfast at a Mexican restaurant in Montrose, an area of Houston known for being eclectic and seedy and, somehow, at the very same time, trendy. Or maybe trendy came later. There was certainly a whole lot of eclectic and seedy going on. This was a very long time ago. Now you hardly ever have to step over drunks sleeping it off in doorways and unsightly puddles of who knows what on the way to breakfast in Montrose. 

The restaurant was in an old wood-framed house that had been added on to and extended to accommodate more and more patrons over the years. Even on a weekday morning, there were plenty of people enjoying the breakfast menu. I’m not sure that some of them weren’t still there from the night before, to be honest, since it was open 24 hours. Yeah, that kind of joint. 

There were probably some lovely things on the menu but I really couldn’t tell you because I always ordered the chilaquiles. Their version was like my favorite huevos rancheros, that is to say, scrambled eggs with tomatoes and onions and jalapeños, but with crunchy corn tortillas and cheese. Always a winning combination.

According to my non-extensive research, read lazy, chilaquiles were created as a way to use up stale corn tortillas but I’d call them reason enough to rush out and buy some fresh ones too. Those tortillas add crunch and flavor, and if you are grasping for a healthy attribute, I’m guessing fiber. But don’t quote me on that.

Ingredients to feed two
4 soft corn tortillas - we are not talking about chips here
4 eggs
2 2/3 oz or 75g extra sharp cheddar
Canola or other light oil
Leftover meat – optional – shrimp, chicken, beef, pork, it’s all good. Or try refried beans!
1 cup or 240ml spicy tomato-based picante sauce or salsa plus extra for serving

Optional for serving – avocado and green onions or cilantro. Some people even put sour cream.

Method
Cut your tortillas in triangles and beat your eggs in a small bowl. Grate your cheese and set it aside. Cut your leftover meat into bite-sized pieces, if using.

This was leftover grilled rump steak.

Drizzle a little oil in a non-stick pan and fry the triangles until crispy. Remove and drain on some paper towels.

In that same pan, warm your leftover meat, and then push it to the sides and add the beaten eggs in the middle.

Stir frequently to break the eggs up into bite-sized pieces, mixing in the meat as you go. When the eggs are cooked to your satisfaction, remove them from the pan and set them aside, covered, on a plate.

Now add the tortillas back in to the pan and pour on the picante sauce.

Cook for a few minutes, stirring occasionally. You want fairly good coverage with the salsa, but keep some triangle corners dry so they are still crispy.

Add the scrambled eggs back in and stir well.

Top with grated cheddar and put the lid on so it melts.

Divide onto two plates and serve with sliced avocado, if desired, and more salsa.

Enjoy!

Artichoke Dip Muffins #MuffinMonday

Rich muffins made with mayonnaise, Parmesan and artichokes, with just a small hit of heat from the jalapeño, these make great party food or a snack for the savory muffin lover in your life.

I am a fan of mayonnaise in all its forms, homemade and good quality store-bought, slathered on sandwiches, mixed through yolks for deviled eggs, heaped in potato salad. But I had never heard of mayonnaise cake. I must lead a very sheltered life. Last week in a Facebook group, the discussion was all about cakes made with mayo instead of eggs and oil/butter. And my first reaction was a resounding, “Eewww!” But I kept it to myself because of the risk of being pilloried; everyone else seemed really enthusiastic in the exchange of great chocolate and vanilla cake recipes using mayonnaise. Gag reflex in check, I even found a few versions online myself. I make homemade mayonnaise so I do know it’s just eggs and oil, I do. But still, a sweet cake with mayo? I guess I’m just not ready to go there yet.

But that discussion has been on my mind all week and it occurred to me that a savory cake, on the other hand, sounded like a capital idea. And what better to test that theory than with a savory muffin made with the same ingredients as my favorite artichoke dip, to wit, mayonnaise, artichoke, Parmesan and green chilies. With no eggs and no oil, just mayonnaise to fulfill both of those roles, I’m calling this one an unqualified success!

And since this is my blog and I can do what I want, I’d like to give a shout out to Eszther in the Shelf Drilling office in Dubai. Apparently she is a fan when my husband brings muffins in to the office and the savory ones are her favorites. And she reads my blog so I'm automatically a fan of hers. This one’s for you, Eszther! Hope you got one today.

Ingredients
1 can (14oz or 400g) artichoke hearts, drained weight 8 1/2oz or 240g
1 fresh jalapeño
1 cup or 150g finely grated Parmesan (This is one of the few times I recommend using the canister cheese rather than grating your own.)
2 cups or 250g flour
2 teaspoons baking powder
1/2 cup or 120ml mayonnaise
1 cup or 240ml milk

Method
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with canola, butter or non-stick spray.

Drain your artichoke hearts completely, even giving them a bit of a squeeze in your hands to make sure all of the juice is out. Cut them into small pieces. Halve your jalapeño and remove the seeds if you want to tone down the heat, otherwise leave them in. Mince the jalapeño.

In a large bowl, mix together the flour, Parmesan and baking powder and stir well.

In another bowl, whisk together the mayonnaise, milk, artichokes and jalapeños.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed. Your batter is going to be quite stiff, almost a dough, but don’t let that bother you. Trust. They still turn out light and fluffy, as a muffin should.

Divide the batter/dough evenly among the muffin cups.

Bake in your preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a rack for a few minutes and then remove the muffins from the pan to cool completely.

These would be also be great as mini muffins for a cocktail party or to accompany any lunch or dinner spread.

See? Very fluffy on the inside!

Enjoy!