Hey Amy!

A twitter follower, @caseythea (follow her, she’s a movie buff) wrote asking me for baking recipes for pineapple or watermelon.  The pineapple was easy so I chose to find a watermelon recipe that was refreshing and sweet.  I think these muffins do the trick.  They have just a hint of the melon.  I felt they fit the refreshing bill as they are unusual thus a refreshing change to the traditional muffin flavors.  Hope she agrees and enjoys this recipe.

Ingredients:

1 1/2 c. flour
2 tsp. baking soda
1 tsp. baking powder
pinch of salt
1/8 tsp. cinnamon
6 Tbsp. softened butter
2/3 c. sugar
2 eggs
1/2 c. milk
1/2 c. watermelon juice
1/2 c. watermelon pulp

Preheat oven to 350.  Line cupcake pan with paper liners. Set aside.

Sift flour, baking powder, baking soda, salt and cinnamon in large bowl.  Cream butter and sugar; add eggs.  Whip in milk, juice, and pulp.  Add wet mixture to dry ingredients; blend just to incorporate. Fill muffin tins 2/3 full.  Bake 25 minutes or until golden.  Transfer to wire rack; cool.

I enjoyed them with blueberry preserves because I love eating watermelon with blueberries.  Top these beauties with your favorite jam or enjoy them solo.  I also want to point out that this is a basic muffin recipe so other fruit juice and pulp could be substituted.

xo–me

Be Sociable, Share!

•