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Blood Muffins

Guest Author - Lisa Babick

Appetizers Antipasto Bread Baked Nachos Clam Dip Crab Dip Cream Cheese Pinwheels Dip for Fresh Fruit Fruit Kabobs Fried Zucchini



Blood
Muffins

Be sure you have lots of this treat available.
Your guests will be SCREAMING for more!!!!


1-1/2 cups pureed persimmons
1 teaspoon baking soda
1-1/2 cups soft butter
1 1/4 cups sugar
2 eggs
1-1/3 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1-1/2 teaspoons vanilla
2 teaspoons lemon juice
1-1/2 cups red currants

1. Preheat oven to 325F.
2. Place the pureed persimmons in a small bowl and add the baking soda. Set aside.
3. Cream the butter and sugar together. Add the eggs one at a time and beat well.
4. Add the persimmon mixture and mix until well incorporated. Add the vanilla and lemon juice.
5. Add the flour, salt, and cinnamon, stirring until just moistened. Add the currants.
6. Fill greased or papered muffin cups 3/4 full.
7. Bake for 45 minutes. Remove from the tins and cool on a wire rack.

To increase the red color of the muffins, add a couple of drops of food coloring to the butter and sugar mixture. These muffins are very tasty and look wonderful on a fall table.

Makes 12 muffins




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Content copyright © 2014 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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