Instructions: Preheat oven to 325F. Grease muffin tins. Put the pureed persimmons in a small bowl and stir in the baking soda. Set aside. Mix margarine and sugar until creamy. Add eggs and beat well. Add flour, salt and cinnamon; beat until blended. Add vanilla, lemon juice and bourbon. Stir in nuts and currants. Fill each muffin cup 3/4 full. Bake for 45 minutes. Remove from muffin pans and let cool. Serve warm From The Cookie Ladys Files

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.