1/2 c. raisins
1/4 c. pear brandy
2 eggs
1/2 c. milk
1/3 c. walnut oil
1/2 c. sugar
1 Persimmon, pureed
2 c. flour
1 tbsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt

Soak raisins in brandy overnight. In large bowl, whisk together eggs, milk, oil, sugar, persimmon puree and undrained raisins. In medium bowl, combine flour, baking powder, spices and salt. Stir into persimmon mixture until just moistened. Pour into greased muffin pan cups, filling level with tops of cups. Bake in preheated oven at 400 degrees for 20 minutes. Cool 5 minutes before turning out onto rack to cool. Yield: 9 muffins.