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1 1/2 c Flour
2 ts Baking soda
1 ts Baking powder
1 pn Salt
1/8 ts Cinnamon
6 tb Butter; room temperature
2/3 c Sugar
1/2 c Milk
1/2 c Watermelon juice
1/2 c Watermelon pulp
1/2 c Raisins
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 just to
incorporate. Fill greased muffin cups 2/3 full. Bake 25 minutes.
Transfer to wire rack; cool.
Note: A few drops of red food color can be added for more watermelon
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