Capt SpaceBat

As described a couple of day ago, I set about making “Sharon Muffins Surprise” on Christmas evening.  Given half a chance and an infinite supply of almost everything, I would probably make the same recipe for days on end, having variations on the theme for breakfast, lunch, dinner and supper along with any other flourishes that came to mind; those too in their time becoming part of the ritual.  When sufficiently bored, or out of enough principal ingredients, I find myself forced into making something quite different.

There are, however, times when I just feel like cooking something; nothing vital for continued sustenance, much more often a minor treat, frippery or luxury - often considering my creation to to be all of these things simultaneously.  The mere fact of cooking something that does not have to be made in order to continue life and will not be missed if it fails is quite liberating, giving scope for endless experimentation; the results are usually enjoyable - no inedible failures so far!

The aforementioned “Surprise”  element is that the recipe might not include Sharon fruit (Persimmon) or be fashioned in the form of muffins:

Sharon Muffins

Ingredients (approximate)

multiples work just as well

4 oz / 113 grammes Sharon fruit pulp*
8 oz / 227 grammes plain flour
4 oz / 113 grammes  sugar **
4 oz / 113 grammes butter
1 teaspoon baking powder
1 egg ***
½ teaspoon each of cinnamon, cloves & nutmeg ****

Method

In a large glass or ceramic mixing bowl, cream together the butter and sugar.

Beat the egg into the mixture with a fork or balloon whisk.

Stir in the Sharon fruit using a wooden spoon.

Add all the flour, the baking powder and spices.

Stir until thoroughly mixed together.

Lightly butter a baking tray and pour the mixture therein - should you have a muffin tray, use that.

Pop the ensemble into a medium hot oven (Gas Mk 6 / 180 C / 376 F) for about 10 minutes, depending on your oven.  They can take quite a bit longer than you expect if you keep opening the oven door to check on them.  Once they have risen and browned, turn off the oven and allow them to cool.

Best served with custard, butter, cheese (the stronger the better) or on their own.

Notes

*      Any fruit or combination of soft and / or dried fruits may be used - the last was (windfall) apples and apricots
**    Any type or colour
***  The more organic and free-range, the better - think Karmically
**** ½ teaspoon of each is really at best a guideline; put in whatever you like or comes to hand: five spice, cardomom and arrowroot are some fine examples

Whatever you put in, the result always seems to exceed the sum of the parts and more than worth the effort taken.  Use them to cheer yourself up or brighten a loved one’s day. They last for ages in an air-tight container - great for offering to visitors. Don’t forget to share the recipe along with all the variations possible.

Sharon Muffins - in a few easy steps