Watermelon Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour,
2 tsp: Baking soda,
1 tsp: Baking powder,
1 pinch: Salt,
1/8 tsp: Cinnamon,
6 tbsp: Butter, 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,
Directions:
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 2/3 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
Source from luhu.jp
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 2/3 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
Source from luhu.jp