Ingredients
-
1 3/4
-
1 1/2
-
3/4
-
1
-
1/2
-
1
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Cantaloupe Cranberry Muffins, These little bites of sunshine were tart, sweet, moist and crunchy all at the same time I thought about the cantaloupe pulp I froze over the summer and wanted to add a little memory of warmer weather to the muffins, and knew this would be the perfect way Of course, a celebration of the here and now needed to be added, so what better combination than cantaloupe and cranberries?, Way too much flour used only one cup, a full cup of cantelope thawed & pureed, blueberries not cranberries, added 1 Tbsp lemon juice The muffins are dense, heavy and chewy There needs to be oil or margarine too , This recipe needed a lot of help! I ended up using 1 1/2 cup cantaloupe puree, 3 eggs, 1 3/4 c sugar, and 1 tsp baking powder I wish I had added 1/2 c oil as the bread was gummy
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Steps
|
1
Done
|
Drain the Cantaloupe Pulp Well Before Measuring Out the 1/2 Cup, It Should not Have Any Visible Watery Liquid. |
|
2
Done
|
Mix With the Sugar, Egg, Yogurt, Ginger and Cinnamon and Combine Thoroughly. |
|
3
Done
|
Add Cranberries. |
|
4
Done
|
Incorporate Flours and Baking Powder Only Until Moistened. |
|
5
Done
|
Fill Muffin Tin Cups (sprayed With Cooking Spray)with 1/4 Cup of Mixture. |
|
6
Done
|
Add 1/2 to 1 Tablespoon of Granola to the Top of Each Muffin. |
|
7
Done
|
Bake at 350 For 20-25 Minutes, or Until Golden Brown. |
