Persimmon Nut Muffins recipe | PCC Community Markets

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup whole wheat flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon fennel seeds
• 3/4 teaspoon salt
• 2 teaspoons grated lemon zest
• 1 1/4 cups Hachiya persimmon puree (from about 3 very ripe persimmons)
• 2 large eggs plus 1 egg white
• 10 tablespoons melted butter
• 2/3 cup plain Greek yogurt
• 1/2 cup peeled and diced Fuyu persimmons
• 1/2 cup chopped toasted pecans