Watermelon muffins

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

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