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Persimmon-Banana Muffin and The Diet Zone

The only thing standing between Thanksgiving and Christmas is the DIET ZONE.

In the past, the time between Thanksgiving and Christmas, is known as my strict "diet" time.  I really buckle down on the feeding opportunities, which leaves this blog really unattended (I don't do too much creative cooking when I'm trying to lose pounds... I know tofu and brussels sprouts is the way to go in my case.)

This year, I'm trying a different approach. Have you ever heard the old saying "Eat breakfast like a king, lunch like a prince and dinner like a pauper."? Well, that's what I'm going to do. In the morning for breakfast, I will try to have my highest calorie meal with the most carbs. This will get me fueled for the day and will give me all day to work it off. For lunch I will take a step down in calories and will do my best to eliminate carbs (on occasion, I will indulge in some squash). I will eat a very light dinner that will contain less than 200 calories. To be prepared, I will include a piece of fruit for a mid-morning snace and some steamed or roasted veggies for an afternoon snack.

I recently got persimmons in my Bountiful Basket. This is my favorite part of participating in this food co-op. I love getting foods I don't normally consume or in some cases, have never heard of until I googled them.

I wanted to make a quick easy breakfast that would be
      a) baked (easy!)
      b) loaded with carbs (double easy!!)
      c) filled with fruit (I have a lot of "use it or lose it" fruit in my fridge right now) and
      d) healthy (oh wait...)

These muffins get an A+ in my book and they match all criteria listed above. Clocking in at just 155 calories per serving, this muffin would pair perfectly with a Cinn-A-Pear Smoothie for a breakfast boost!

Ingredients: makes 12 servings
1 persimmon, mashed pulp
2 banana, mashed
Juice of 1 lemon
2 tbsp unsweetened applesauce
1/2 cup sugar + (2 tbsp sugar + 2 tbsp water)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ginger
1/2 tsp salt
1/4 cup dried cranberries
1/4 cup chopped walnuts
  1. Preheat oven to 350. Oil or spray a muffin pan.
  2. In a small bowl, mix the persimmon, banana, lemon juice, apple sauce, and 2 cups sugar, 2 tbs sugar and water. In a large bowl, combine the remaining ingredients, except for dried cranberries and walnuts. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the dried cranberries and walnuts, if desired.
  3. Pour into the prepared muffin pan and bake until a toothpick inserted in the center comes out clean, about 15-25 minutes. Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.


Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time.


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