A gem from last years Piglet winner. This recipe is slightly adapted from Kim Boyce's most excellent book Good to the Grain. Seriously if you have any interest at all in baking with whole grains this should be your go to book. —thirschfeld
American persimmon pulp, or Hachiya pulp
light brown sugar
buttermilk or plain yogurt
1 1/2 cups
plus 2 tablespoons coco powder
bittersweet chocolate chips or chop 4 ounces of a bar with a knife
Preheat the oven to 350 degrees. Grease paper muffin liners and put them in the tins.
In the bowl of a mixer cream the butter with the light brown sugar. Add the eggs and mix. Scrape down the sides as necessary. Now add the buttermilk and persimmon pulp.
Mix until combined. Scrap down the sides.
Combine the flours, baking powder and soda along with the coco powder and the salt in a bowl, stir it to mix. Add it to the wet ingredients and mix until just combined. Scrap down the sides. Add the chocolate chips and mix again to distribute the chips.
Using a number 12 scoop or a spoon fill the muffin tins no more then 2/3 full with the batter. Place the muffin pan into the oven.