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I found this on the Sunsweet website. It is Amazing!
My great aunt was an amazing teacher. Every outing was a lesson, a fun one. You know the kind of people that you could listen to for hours and never get bored? She shared her knowledge so skillfully, you never knew you were being taught something. I only knew her until I turned 6 but remember her in great detail. One of the the things she ALWAYS made and sent to us was her Persimmon Cake (adapted here for muffins or cupcakes). She had a persimmon tree in her yard. She also used to add chopped walnuts to the recipes (add 1cup if you wish) which she also grew in her yard. I learned how to make this recipe and I make it every year during persimmon season. Use the big soft persimmons for a better batter, but the smaller harder ones work OK too if you cook them long enough. I'm freezing extra pulp this year so I can have these muffins during the year when persimmons are not available.
VERY filling and low cal.
I needed something spicy for lunch, high in protein and low in fat and carbs. This is what I came up with