WATERMELON MUFFINS
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon ground cinnamon
1 pinch salt
6 tablespoons butter, room temperature
2/3 cup sugar
2 eggs
1/2 cup milk (or non-dairy substitute)
1/2 cup watermelon juice
1/2 cup watermelon pulp
1/2 cup raisins
Preheat oven to 350 degrees F. Grease 12 muffin pan cups.
In a large bowl sift together the flour, baking powder, baking soda, cinnamon and salt; set aside.
In an electric mixing bowl cream together the butter and sugar; add eggs. Whip in the milk, juice, pulp and raisins. Add wet mixture to the dry ingredients and spoon the batter into a greased muffin pan.
Bake for 25 minutes or until golden on top. Transfer muffins to wire rack to cool.
Makes 12 muffins
Source: Eileen Goltz, Chicago Jewish News, September 5, 2008
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon ground cinnamon
1 pinch salt
6 tablespoons butter, room temperature
2/3 cup sugar
2 eggs
1/2 cup milk (or non-dairy substitute)
1/2 cup watermelon juice
1/2 cup watermelon pulp
1/2 cup raisins
Preheat oven to 350 degrees F. Grease 12 muffin pan cups.
In a large bowl sift together the flour, baking powder, baking soda, cinnamon and salt; set aside.
In an electric mixing bowl cream together the butter and sugar; add eggs. Whip in the milk, juice, pulp and raisins. Add wet mixture to the dry ingredients and spoon the batter into a greased muffin pan.
Bake for 25 minutes or until golden on top. Transfer muffins to wire rack to cool.
Makes 12 muffins
Source: Eileen Goltz, Chicago Jewish News, September 5, 2008
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