Chocolate Persimmon Muffins recipes
Ingredients
- 1 pound American persimmon pulp, or Hachiya pulp
- 6 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup buttermilk or plain yogurt
- 1 cup buckwheat flour
- 1 1/2 cup AP flour
- 1/4 cup plus 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 ounces bittersweet chocolate
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