• 3 to 4 ripe Asian Persimmons (La vigne Persimmon Puree may be used in place of Persimmons)
• 1/2-cup sugar
• 1/2 cup unsalted butter, softened
• 1/4-cup honey
• 2 eggs
• 3 TBSP lemon juice
• 1 3/4 cups all-purpose flour
• 1-teaspoon baking powder
• 1-teaspoon baking soda
• 1/2-teaspoon salt
• 1/2 cup chopped walnuts

• 3/4 cup powdered sugar
• 1 TBSP lemon juice
• 1/2-teaspoon vanilla

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.