Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Baking powder |
| 1 pinch | Salt |
| ⅛ teaspoon | Cinnamon |
| 6 tablespoons | Butter; room temperature |
| ⅔ cup | Sugar |
| 2 \N | Eggs |
| ½ cup | Milk |
| ½ cup | Watermelon juice |
| ½ cup | Watermelon pulp |
| ½ cup | Raisins |
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.
Source: Restaurants & Institutions, June 15, 1993 Typed for you by Karen Mintzias