Yield: 12 servings
|2 teaspoons||Baking soda|
|1 teaspoon||Baking powder|
|6 tablespoons||Butter; room temperature|
|½ cup||Watermelon juice|
|½ cup||Watermelon pulp|
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