Persimmon Cornmeal Muffins

 If I had to choose one favorite fruit during the winter season, it would be persimmons.  I personally tend to favor the fuyu variety over hachiyas because I prefer a slighter firmer bite to the fruit.  Usually persimmons don’t last long enough around here for me to bake with them, but I recently discovered a sale and came home with enough persimmons to fill our entire fruit bowl.  Adding persimmons to these simple cornmeal muffins was the first idea that came to mind.  As it is when baking and roasting other types of fruit, the sweetness of the persimmons is pleasantly intensified after baking.  These muffins are whole grain, naturally sweetened, and have fragrant citrus undertones.  Baking a batch of these muffins is a bright and cheerful way to begin the day, especially on those cold and gray mornings.