I was hit with the flu this week and did little of my usual eating, let alone cooking. One meal does shine through the haze, however – a nourishing bowl of oatmeal with Fuyu persimmon slices, memorable for the bit of freshness and sweetness they brought to an otherwise dreary period of canned soup. With their almost cinnamon-y flavor, persimmons are a natural complement to oats. A Flickr search for this perfect pairing brought up a recipe that's inspiring me to get back on my feet and into the kitchen this weekend.
Sweet Beet and Green Bean's recipe for Persimmon Oat Muffins includes cardamom, cloves, and nutmeg. These lovely little treats are also vegan, and I might experiment with using maple sugar instead of brown sugar.
• Get the recipe: Persimmon Oat Muffins at Sweet Beet and Green Bean