1 1/4 c. flour
3/4 tsp. baking soda
3/4 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 c. butter
1/2 c. sugar
1/3 c. light molasses
1 egg
1/4 c. hot brewed coffee
2 tbsp. sour cream
1 1/2 tsp. grated orange peel
1/2 c. fresh persimmon puree
Sugar

Preheat oven to 375 degrees. Lightly grease ten 2 1/2 inch muffin cups. Sift flour, baking soda, cinnamon, ginger, nutmeg, and cloves into medium bowl. Using mixer, cream butter with 1/2 cup sugar in another bowl until light and fluffy. Add molasses and egg and continue beating until smooth. Add dry ingredients and mix well. Stir in coffee, sour cream and orange peel until just combined. Fold in persimmon puree. Divide batter among muffin cups. Sprinkle lightly with sugar. Bake 25-30 minutes. Cool 5 minutes.