Ingredients
- 1½ c. flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- pinch of salt
- ⅛ tsp. cinnamon
- 6 Tbsp. softened butter
- ⅔ c. sugar
- 2 eggs
- ½ c. milk
- ½ c. watermelon juice
- ½ c. watermelon pulp
Instructions
- Preheat oven to 350. Line cupcake pan with paper liners. Set aside.
- Sift flour, baking powder, baking soda, salt and cinnamon in large bowl. Cream butter and sugar; add eggs. Whip in milk, juice, and pulp. Add wet mixture to dry ingredients; blend just to incorporate. Fill muffin tins ⅔ full. Bake 25 minutes or until golden. Transfer to wire rack; cool.