Best 2 Watermelon Muffins Recipes

WATERMELON MUFFINS

Steps:

• Preheat oven to 350 degrees.
• 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 until just mixed.
• Fill greased muffin cups 2/3 full.
• Bake 25 minutes or until tester comes out clean.
• Transfer to wire racks; cool.

WATERMELON PRESERVES

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.