Persimmon Spice Muffins with Cranberries
Ingredients
- 6 tablespoons butter, browned and cooled
- 3/4 cup brown sugar
- 1 large egg
- 3/4 cup buttermilk
- 1 cup persimmon puree (see headnote)
- 2 teaspoons vanilla extract
- 3/4 cup all purpose flour
- 1 1/4 cups whole wheat flour
- 1 cup rolled oats
- 1/2 cup ground flax meal
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pinch cardamom
- Pinch ground black pepper
- 1 cup fresh or frozen cranberries
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