Best 2 Watermelon Muffins Recipes

Watermelon Muffins image

Provided by Boyz 5

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:

Watermelon Preserves image

Provided by Lesa Caruso

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