Persimmon Muffins

1/2 cup persimmon pulp
1/4 teaspoon baking soda
1 egg, beaten
1/2 cup milk
1/4 cup melted butter
1½ cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup chopped raisins


Mix together pulp and soda, then beat in egg, milk and butter. Sift flour, sugar, baking powder, salt and spices together in separate bowl. Add raisins. Stir persimmon mixture into flour mixture, until moistened. Batter will be lumpy. Spoon into greased muffin tins. Bake at 400°F for 15 to 18 minutes.

Makes 1 dozen.

Note: Persimmons that aren't perfectly ripe taste awful, very astringent. The fruit has to be very soft, almost mushy, before it's ripe and tastes sweet.