Watermelon juice and pulp make a moist, plump muffin. The raisins simulate seeds as well as adding flavor. The adults will love these as much as the kids.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1-1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 1/8 teaspoon cinnamon
- 6 Tablespoons butter, at room temperature
- 2/3 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup watermelon juice
- 1/2 cup watermelon pulp
- 1/2 cup raisins
Preparation:
Sift flour, baking powder, baking soda, salt, and cinnamon in large bowl. Cream butter and sugar; add eggs. Whip in milk, watermelon juice, pulp, and raisins. Add wet mixture to dry ingredients; blend just to incorporate.Fill greased muffin cups 2/3 full. Bake 25 minutes. Transfer muffins to wire rack; cool.
Note: A few drops of red food color can be added for more watermelon color.
Yield: 12 servings
Recipe Source: Restaurants & Institutions Magazine
Reprinted with permission.
