Precious Persimmon Muffins

1 cup Pureed persimmons

1 teaspoon Baking soda

12 tablespoons (3/4 cup) margarine -- softened

1 1/4 cups Sugar

2 Eggs

1 1/3 cups All purpose flour

1/2 teaspoon Salt

1 teaspoon Cinnamon

1 Tteaspoon vanilla extract

2 teaspoons Lemon juice

2 tablespoons Bourbon (optional)

1 cup Walnuts or pecans -- (optional)

3/4 cup Currants (optional

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 Lady's Files