ranberry-Persimmon Muffins — Makes 10 or So
1/4 cup of canola oil
1/2 cup of plain yogurt (fat-free is fine)
1 large egg
1/4 cup of sugar
2 tablespoons of dark brown sugar
1/2 cup of ripe persimmon pulp (about 1 medium-large persimmon)
1/2 cup of white whole-wheat flour (or regular whole-wheat, if that’s what you’ve got)
1/4 cup of quick oats
1/2 cup of all-purpose flour
1 1/4 teaspoons of baking powder
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
1/2 teaspoon of cinnamon
1/3 cup of dried cranberries
Sugar to sprinkle (optional)
Spritz 10 muffin/cupcake liners with non-stick cooking spray and set them aside. In a medium bowl combine the oil, yogurt, egg, sugars, and persimmon pulp and beat/whisk them well. Stir in the flours, oats, baking powder, salt, nutmeg, and cinnamon until just combined. Fold in the dried cranberries. Divide the batter among the prepared muffin/cupcake liners. Sprinkle the top of the batter with a little sugar if you’d like. I put the liners inside small ramekins to bake the muffins, which keeps the muffins to a fairly uniform size, but the ramekins aren’t essential. Put 3-4 filled muffin/cupcake liners in your air fryer basket, put the basket in the air fryer, and air fry the muffins at 350 degrees for 10 minutes. Turn down the heat to 320 degrees and continue cooking the muffins for 2-5 minutes more or until a deep golden brown and a pick inserted in the center of a muffin comes out with no wet batter attached. Remove the muffins from the air fryer to cool. Repeat the cooking process with the remaining batter.
