Cantaloupe Cranberry Muffins Recipe

Name: Cantaloupe Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

608

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cantaloupe Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cantaloupe Cranberry Muffins

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