Stuffed Monster Heads
Blood Muffins (Persimmon and Red Currant Muffins)
These are one of my favorite muffins to use all fall and winter long. Their vibrant color makes them perfect for adding to bread baskets for color and contrast. They have a marvelous flavor, only matched by their astounding color. Kids love them, especially if you call them blood muffins, and adults will love their flavor too. You can add some red food coloring to the muffins if desired to increase the color, although it is pretty dramatic without it.
1 1/2 cups pureed persimmons
1 teaspoon baking soda
1 1/2 cups soft butter
1 1/4 cups sugar
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
Preheat oven to 325 degrees. Place the pureed persimmons in a small bowl and add the baking soda. Set aside. Cream the butter and sugar together. Add the eggs one at a time and beat well. Add the persimmon mixture and mix until well incorporated. Add the vanilla and lemon juice. Add the flour, salt, and cinnamon, stirring until just moistened. Add the currants. Fill greased or papered muffin cups 3/4 full. Bake for 45 minutes. Remove from the tins and cool on a wire rack.
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