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1
Preheat oven to 350F
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2
Place strawberries in a small bowl and sprinkle the 2tbl.
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3
Sugar on top.
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4
Let stand 15 minutes to let it emit juices.
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5
Set aside.
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6
In a large bowl wisk together flour, baking soda, baking powder and salt.
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7
Set aside.
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8
In a medium bowl wisk together, watermelon, strawberries and all their juices, eggs, buttermilk, sugar and zest.
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9
Add wet to dry.
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10
Stir together until just incorporated.
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11
Do not overmix.
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12
Fold in blueberries and walnuts.
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13
Line 14 regular cupcake/muffin pan cups with paper liners.
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14
Or spray well with baking spray.
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15
Fill all 14 evenly with batter.
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16
It should be filled almost to the top of the liners.
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17
Sprinkle each evenly with toasted watermelon seeds.
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18
Bake about 22 minutes or until toothpick inserted into center comes out clean.
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19
Let stand a few minutes.
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20
Transfer to wire rack for cooling.
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21
Serve and enjoy.
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22
Optional top with a dollop of cool whip just before serving
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23
HINTS AND NOTES:
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24
You can use oil or melted butter in replace of the buttermilk.
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25
You may use orange or lime zest in replace of the lemon zest.
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26
You can find my recipe for toasted watermelon seeds in my profile.
