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Watermelon Muffins
Watermelon Muffins Pareve or Dairy
Makes 12


1/2 cup watermelon juice
1/2 cup watermelon pulp
1 1/2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon cinnamon
6 tablespoon butter, room temperature
2/3 cup sugar
1/2 cup milk on non dairy substitute
1/2 cup raisins
2 eggs
1 pinch salt


Preheat oven to 350. In a large bowl sift together the flour, baking powder, baking soda, salt and cinnamon. In an electric mixing bowl cream together the butter and sugar; add eggs. Whip in the milk, juice, pulp and raisins. Add wet mixture tom the dry ingredients and spoon the batter into a greased muffin pan bake. Bake for 25 minutes or until golden on top. Transfer the muffins to wire rack to cool. Makes 12.