Instructions

1. Preheat oven to 350. Butter or line a 12-cup muffin pan.
2. In a large mixing bowl, whisk together the chia seeds and milk. Allow mixture to stand for 10 minutes to thicken.
3. In a medium bowl, whisk together the cornmeal, spelt flour, almond meal, baking powder, and salt.
4. Add the orange zest, orange juice, butter, maple syrup, and vanilla to the chia seed mixture and whisk together. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Gently fold in persimmons.
5. Divide muffin batter among prepared muffin cups.
6. Bake 30-33 minutes, until a toothpick comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.