Wednesday, October 28, 2015

Matcha Hachiya MOffins

I whipped these up for the boys this morning because I had some Hachiya persimmons that were on the edge of turning unusable. I considered making a Hachiya shrub for some fun cocktails - and I might still make that when I get home tonight with the remaining mushy Hachiya - but thought I should make something the boys would enjoy this morning. Eccola! Breakfast... 

In case you haven't been following my blog, or haven't read any of my MOffin posts. A MOffin is a muffin made with mochi flour. 


  • 4  eggs
  • 1/4 C olive oil
  • 1/4 C Hachiya persimmon pulp
  • 1 C coconut water
  • 1 C organic 2% milk
  • 1/2 C organic granulated sugar
  • 1 T baking powder
  • 2 T matcha powder
  • 1 box of rice flour

Mix the eggs, persimmon pulp, and oil together in a large mixing bowl. Then fold in everything else until just moistened. Spoon the batter into greased muffin hollows.

Bake for about 30 minutes at 375˚F till the top of the MOffin is slightly browned and slightly cracked. Let cool for 5 minutes before turning the MOffins onto a cooling rack.

And just in case you want to order your own adorable muffin molds, I'm including an affiliate link below. We love them!

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