Persimmon Muffins

1 c. flour

3/4 c. sugar

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. chopped walnuts

1/2 c. raisins

1 c. persimmon pulp

2 tbsp. oil

1/4 tsp. lemon extract

Combine first 9 ingredients. In a blender blend pulp, oil and lemon just until smooth and add to flour mixture. Stir only until well mixed. Pour into greased muffin pans. Bake at 350 degrees for 25 to 30 minutes. Makes 12 large muffins. Lemon glaze may be added when cool.