Persimmon Muffins

1 cup persimmon puree (about 3 ripe persimmons)

1/2 cup extra virgin olive oil

2 eggs

1 cup light brown sugar, loosely packed

1 3/4 cup all-purpose flour

3/4 tsp. sea salt

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

3 Tbsp. coarse sugar + 1/2 tsp. ground cinnamon (for sprinkling on top)

1. Preheat oven to 350 degrees F. Lightly grease each well of a muffin pan (or line with paper baking cups), and set aside.
2. In a large bowl, combine brown sugar, flour, salt, baking soda, cinnamon, and nutmeg. Make a well in the center of the dry ingredients. Set aside.
3. In a small bowl (or measuring cup), whisk together eggs and olive oil.
4. Add eggs, olive oil, and persimmon puree to dry ingredients, and stir until just combined (do not overmix).
5. Divide batter among prepared muffins cups (about 1/4 cup per muffin).
6. Sprinkle coarse sugar+cinnamon mixture evenly over each muffin.
7. Bake muffins at 350 degrees F for 24-26 minutes, or until toothpick inserted in the center of a muffin comes out clean.
8. Let cool in the pan about 15 minutes, then transfer to a wire rack to cool.