Ingredients
- 2 eggs
- 2 bourbon
- 1 pureed persimmons
- 1 tteaspoon vanilla extract
- 1 1/4 cups sugar
- 1 3/8 cups all purpose flour
- 1 cup walnuts
- 3/4 cup currants
- 2 teaspoons lemon juice
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Preheat oven to 325F. Grease muffin tins. Put the pureed persimmons in a small bowl and stir in the baking soda. Set aside. Mix margarine and sugar until creamy. Add eggs and beat well. Add flour, salt and cinnamon; beat until blended. Add vanilla, lemon juice and bourbon. Stir in nuts and currants. Fill each muffin cup 3/4 full. Bake for 45 minutes. Remove from muffin pans and let cool. Serve warm From The Cookie Lady's Files
