Watermelon Muffins
Yield
12 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| ⅛ | teaspoon |
cinnamon
|
|
| 6 | tablespoons |
butter
room temperature |
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
fruit juice
watermelon |
|
| ½ | cup |
watermelon
pulp |
*
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 0.6 | ml |
cinnamon
|
|
| 9E+1 | ml |
butter
room temperature |
|
| 158 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
fruit juice
watermelon |
|
| 118 | ml |
watermelon
pulp |
*
|
| 118 | ml |
raisins, seedless
|
|
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.
