Cantaloupe Cranberry Muffins

READY IN: 30mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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RECIPE MADE WITH LOVE BY

@ChefMamaBlogger
Contributor
“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?”