Heat
oven to 325. Grease 12 muffin cups. Cut off tops of persimmons:
Scoop out 1 1/2 cups pulp & discard skin. (LA
VIGNE PERSIMMON PUREE
MAY BE USED IN PLACE OF PERSIMMONS.) In large bowl, beat
sugar and butter at medium-high speed until light & fluffy.
Add persimmon pulp and lemon juice; beat until blended. In
medium bowl, stir together flour, baking powder & soda, and
salt. Add to batter; beat just until combined. Stir in walnuts.
Fill muffin cups 3/4 full. Bake 25 to 30 minutes or until
toothpick inserted in center comes out clean. Cool in pan
on wire rack 5 minutes. Remove from pan.
GLAZE:
In small bowl, whisk all glaze ingredients until smooth. Spread
glaze over top of warm muffins. Let stand 10 to 15 minutes;
serve warm.
PER MUFFIN: 275 calories, 12g total fat (5.5g saturated fat),
4g protein, 40.5g carbohydrates, 55mg cholesterol, and 255mg
sodium, 1.5g fiber.