Ingredients
- 2 eggs
- 2 bourbon
- 1 pureed persimmons
- 1 tteaspoon vanilla extract
- 250 gr sugar
- 170 gr all purpose flour
- 120 gr walnuts
- 85 gr currants
- 10 ml lemon juice
- 5 gr baking soda
- 3 gr cinnamon
- 1 gr salt
Preheat oven to 160ºC . 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 0.75 full. Bake for 45 minutes. Remove from muffin pans and let cool. Serve warm From The Cookie Lady's Files
