Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
Preheat oven to 350 F. Line standard or miniature muffin tins with baking paper cups.
1-1/2 cups flour
two teaspoons baking soda
one teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
6 Tablespoons (3/4 stick) butter, at room temperature
2/3 cup sugar
two eggs
1/2 cup sour cream
one cup (about 1/8 medium seedless watermelon) watermelon juice with pulp (see Note)
Red food coloring, optional
3/4 cup miniature chocolate chips
Confectioners' sugar, optional
Preparation:
In a large bowl, cream butter & sugar. Beat in eggs. Add sour cream & watermelon, beating until combined. (A few drops of red food coloring may be added to the batter to enhance the color to simulate watermelon.) Fold in chocolate chips.
Whisk together flour, baking soda, baking powder, cinnamon, & sugar in a medium bowl. Set aside.
Fill muffin tins 3/4 full. Bake twenty to 25 minutes for standard muffins or 15 to 18 minutes for mini-muffins. Place muffins on racks to chilled.
before serving, sift with powdered confectioners' sugar, in the event you wish.
Note: Cut seedless watermelon in to cubes & method in a food processor or heavy-duty blender until thick with small bits of pulp still remaining. You will need one cup of processed watermelon.
Yield: 12 standard muffins or about 48 mini-muffins
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