Persimmon cupcakes

Ingredients:

• 3 ripe persimmons or 1 cup applesauce and 1/4 cup carrot puree
• 1.5 cups premium wheat flour
• 2/3 cup whole wheat flour (wholemeal flour)
• 10 tbsp. melted butter or vegetable oil
• 2/3 cup Greek yogurt or sour cream
• 1 cup granulated sugar
• 1.5 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3/4 tsp ground ginger
• 3/4 tsp ground cinnamon
• 1 teaspoon finely grated lemon zest
• 2 large eggs and 1 egg white
• Turbinado sugar, for sprinkling

Preparation:

1. Preheat oven to 180°C. Line a baking pan (12 large wells or two 24-well pans) with paper liners. mini muffins.
   
   Cut the persimmon in half, remove the seeds and scoop the pulp into a food processor, chop until smooth.
2. In a large bowl, combine the wheat and whole wheat flours, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest.
   
   In a separate bowl, mix together the persimmon, eggs, egg white, ghee and yogurt.
   
   Then pour into a bowl with flour and mix the dough until smooth.
3. Pour the batter into the molds, filling each cavity 3/4 full. Sprinkle with turbinado sugar and bake until done.
   
   Bake for 20-24 minutes for large muffins or 14-18 minutes for small muffins. Check for doneness by inserting a wooden toothpick into the center; it should come out clean.
   
   Remove from oven and cool.