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Lemon-Glazed Persimmon Muffins MUFFINS:
• 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
GLAZE:
• 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 eggs
one at a time. Add persimmon pulp,
lemon juice and honey; 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.
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