Watermelon Muffins Recipes

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WATERMELON MUFFINS



Watermelon Muffins image

Make and share this Watermelon Muffins recipe from Food.com.

Provided by Boyz 5

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
1/8 teaspoon cinnamon
6 tablespoons butter, at room temperature
2/3 cup sugar
2 eggs
1/2 cup milk
1/2 cup watermelon juice
1/2 cup watermelon, pulp
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees.
  • Sift flour, baking powder, baking soda, salt and cinnamon in large bowl.
  • Cream butter and sugar; add eggs.
  • Whip in milk, juice, pulp and raisins.
  • Add wet mixture to dry ingredients; blend until just mixed.
  • Fill greased muffin cups 2/3 full.
  • Bake 25 minutes or until tester comes out clean.
  • Transfer to wire racks; cool.

WATERMELON PRESERVES



Watermelon Preserves image

A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.

Provided by Lesa Caruso

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h25m

Yield 40

Number Of Ingredients 3

2 pounds watermelon
3 cups white sugar
3 lemons - rinsed, sliced and seeded

Steps:

  • Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
  • In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g

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