Saturday, October 26, 2013
Now this is Fall. Cool morning, sunny, blue sky. Woke up early for community garden harvest, followed by leisurely walk with our dogs, back home to find bushel arrived, persimmons inside. And now, these muffins. This is a good day.
Love the fuyu persimmons raw in this persimmon, avocado & blue cheese salad with apple cider vinaigrette, but today, we tried something different. This muffin is a little bit sweet and a little bit savory, perfect for a late morning breakfast, or early afternoon snack. Diced persimmon with rosemary and pumpkin seed!