Cantaloupe Cranberry Muffins

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: 30 mins
• Serves: 12
• Yields: 12 muffins

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.