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Watermelon Muffins
Watermelon Muffins Eileen Goltz | Pareve or Dairy
45 minutes 20 minutes
25 minutes
12 muffins

  • ½ cup watermelon juice
  • ½ cup watermelon pulp
  • 1½ cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon cinnamon
  • 6 Tablespoons butter or margarine, room temperature
  • ⅔ cup sugar
  • ½ cup milk on non-dairy substitute
  • ½ cup raisins
  • 2 eggs
  • 1 pinch salt

  1. Preheat oven to 350°F.
  2. In a large bowl sift together the flour, baking powder, baking soda, salt and cinnamon.
  3. In an electric mixing bowl cream together the butter or margarine and sugar; add eggs. Whip in the milk or nondairy substitute, juice, pulp and raisins.
  4. Add wet mixture to the dry ingredients and spoon the batter into a greased muffin pan.
  5. Bake for 25 minutes or until golden on top. Transfer the muffins to wire rack to cool.

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