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Watermelon Muffins

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Recipe

 

Yield

12 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon baking powder
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1 pinch salt
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teaspoon cinnamon
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6 tablespoons butter
room temperature
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cup sugar
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2 large eggs
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½ cup milk
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½ cup fruit juice
watermelon
½ cup watermelon
pulp
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½ cup raisins, seedless
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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1E+1 ml baking soda
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5 ml baking powder
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1 pinch salt
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0.6 ml cinnamon
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9E+1 ml butter
room temperature
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158 ml sugar
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2 large eggs
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118 ml milk
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118 ml fruit juice
watermelon
118 ml watermelon
pulp
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118 ml raisins, seedless
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Directions

Sift flour, baking powder, baking soda, salt and cinnamon in large bowl.

Cream butter and sugar; add eggs.

Whip in milk, juice, pulp and raisins.

Add wet mixture to dry ingredients; blend just to incorporate.

Fill greased muffin cups ⅔ full.

Bake 25 minutes. Transfer to wire rack; cool.

Note: A few drops of red food color can be added for more watermelon color.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 19033% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 149mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 3%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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