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