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?

Ingredients

12 serv.

all-purpose flour↗1 3⁄4 cups
whole wheat flour↗1 1⁄2 cups
sugar↗3⁄4 cup
vanilla, yogurt, lowfat or nonfat1
cantaloupe, pulp↗1⁄2 cup
cranberries↗1 cup
cinnamon↗2 teaspoons
ginger↗1 teaspoon
egg↗1
baking powder↗1 tablespoon
granola cereal, for topping

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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