Recipe by ChefMamaBlogger
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?
Top Review by Sydney Mike
I'd almost forgotten the frozen chunked cantaloupe i still had frozen (I started several years ago doing that so I'd have some on hand for making smoothies!) so I used some of that along with the cranberries I ALWAYS have on hand in the freezer! These muffins were very well received this past weekend when my other half took care of our part in the park-wide garage sale! I used a variety of fresh muffins to lure prospective buyers in, & apparently it worked! Thanks for sharing this great recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 cups whole wheat flour
- 3⁄4 cup sugar
- 1 (6 ounce) vanilla, yogurt, lowfat or nonfat
- 1⁄2 cup cantaloupe, pulp
- 1 cup cranberries
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 egg
- 1 tablespoon baking powder
- granola cereal, for topping
Directions See How It's Made
- drain the cantaloupe pulp well before measuring out the 1/2 cup, it should not have any visible watery liquid.
- mix with the sugar, egg, yogurt, ginger and cinnamon and combine thoroughly.
- add cranberries.
- incorporate flours and baking powder only until moistened.
- fill muffin tin cups (sprayed with cooking spray)with 1/4 cup of mixture.
- add 1/2 to 1 tablespoon of Granola to the top of each muffin.
- bake at 350 for 20-25 minutes, or until golden brown.