Ingredients
- 2 eggs
- 190 gr flour
- 130 gr sugar
- 120 ml milk
- 120 ml watermelon juice
- 120 ml watermelon pulp
- 85 gr butter
- 85 gr raisins
- 9 gr baking soda
- 5 gr baking powder
- 1 gr salt
- 1 gr cinnamon
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 just to incorporate. Fill greased muffin cups two third full. Bake 25 minutes. Transfer to wire rack; cool. Note: A few drops of red food color can be added for more watermelon color.
