1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoons 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


1. Preheat oven to 350 degrees F. In a large bowl, sift flour, baking powder, baking soda, salt and cinnamon.
2. In a medium bowl, cream butter and sugar; add eggs, whisk until well combined. Whisk in milk, juice, pulp and raisins. Add wet mixture to dry ingredients, stirring to combine. Pour batter into greased 12-muffin tin and bake about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

To make watermelon pulp and juice, place seeded cubes of watermelon in a blender. Puree, then strain the solids from the juice.

Watermelon Muffins
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