Spiced Persimmon and Pecan Muffins

Ingredients

• 1.5 teaspoons baking soda 
• 0.3 cup canola oil 
• 0.5 cup brown sugar dark packed
• 0.5 cup cranberries dried
• 2 large eggs lightly beaten
• 1 cup yogurt plain fat-free
• 1.3 cups flour all-purpose
• 2 teaspoons ginger fresh grated peeled
• 0.5 cup fuyu persimmon pulp diced peeled
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground nutmeg 
• 0.3 cup honey 
• 0.8 cup pecans divided chopped
• 0.3 cup hachiya persimmon ripe mashed
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 cup flour whole-wheat

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 37
2. Place 1/2 cup pecans in a single layer on a baking sheet.
3. Bake at 375 for 8 minutes or until pecans are fragrant and toasted. Cool.
4. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
5. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk.
6. Combine yogurt and next 6 ingredients (through eggs) in a bowl, stirring well with a whisk.
7. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated with cooking spray.
8. Sprinkle tops with remaining 1/4 cup pecans.
9. Bake muffins at 375 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.