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Watermelon Muffins

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Submitted by mixednuts

YIELD

12 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 ½ 355
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
1 1
PINCH PINCH SALT *
0.6
TEASPOON ML CINNAMON
6 9E+1
TABLESPOONS ML BUTTER
room temperature
158
CUP ML SUGAR
2 2
LARGE LARGE EGGS
½ 118
CUP ML MILK
½ 118
CUP ML FRUIT JUICE
watermelon
½ 118
CUP ML WATERMELON
pulp *
½ 118

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 190 33% 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?
Trans-fat Free
 
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