Cantaloupe Cranberry Muffins

Submitted 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?"

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 12 muffins
• Serves: 12

ingredients

• 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

1. drain the cantaloupe pulp well before measuring out the 1/2 cup, it should not have any visible watery liquid.
2. mix with the sugar, egg, yogurt, ginger and cinnamon and combine thoroughly.
3. add cranberries.
4. incorporate flours and baking powder only until moistened.
5. fill muffin tin cups (sprayed with cooking spray)with 1/4 cup of mixture.
6. add 1/2 to 1 tablespoon of Granola to the top of each muffin.
7. bake at 350 for 20-25 minutes, or until golden brown.

Reviews

[Linda S.]

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.

 

[Janice F.]

Way too much flour. I 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.

 

[Sigrid H.]

Way too little liquids in this recipe. I ended up using 1 full cup of cantaloupe purée (almost half of a quite large cantaloupe) and I did not drain the additional half cup of purée. I also included a second egg, fearing that too much purée would make the muffins heavy. The muffins turned out well, even without increasing the sugar, though, I prefer less sweet muffins.

 

[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]