Title: Watermelon Muffins
Categories: Bread Muffins Breakfast
Yield: 12 Servings

1 1/2	c	Flour
2	ts	Baking soda
1	ts	Baking powder
1	pn	Salt
1/8	ts	Cinnamon
6	tb	Butter; room temperature
2/3	c	Sugar
2		Eggs
1/2	c	Milk
1/2	c	Watermelon juice
1/2	c	Watermelon pulp
1/2	c	Raisins

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

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