Chocolate Persimmon Muffins

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David Lebovitz
Nutrition per serving    (USDA % daily values)
CAL
406
FAT
60%
CHOL
38%
SOD
50%

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Ingredients for 8 servings

1 cup (150g) buckwheat flour

1 1/2 cups (210g) all-purpose flour

6 tablespoons (20g) unsweetened cocoa powder, preferably Dutch-process

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher or sea salt

6 tablespoons (85g) unsalted butter, cold, cut into bits

1/4 cup (50g) dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs, at room temperature

1/2 cup (120g) plain yogurt (whole of lowfat)

2 cups (500ml) Hachiya persimmon puree (from about 2-pounds, 800g of persimmons)

4 ounces (115g) bittersweet or semisweet chocolate, chopped into 1/4-inch (1cm) chunks

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