Cantaloupe Muffins

Don’t leftovers simply make the best lunches? I think so, leftovers for dinner can be somewhat depressing sometimes in my opinion.

Lunch

For lunch I heated up some of my leftover Mushroom Buitoni pasta from last night. I didn’t have any lettuce for a side salad so I paired it with some green beans!

A perfect little lunch. I haven’t been to hungry lately so I’m keeping it mini and light. As promised I have a recipe for you!

My dear friend Monet from Anecdotes and Apple Cores posted this recipe for Cantaloupe Muffins a couple weeks ago. I knew instantly that I would have to make them this summer. What a funny summery muffin!

Cantaloupe Muffins

Ingredients

• 1 cup cantaloupe, peeled, seeded and pureed
• 1/2 cup applesauce
• 2 eggs separated into yolks and whites
• 1/2 tsp vanilla extract
• 1/2 cup walnut pieces
• 3/4 cup light brown sugar
• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• shredded coconut for sprinkling!

Directions

1. Preheat oven to 375 degrees and grease a muffin tin (12 cups)
2. in a large mixing bowl, combine the cantaloupe, applesauce, egg yolks, vanilla, and walnut pieces and brown sugar. In a separate bowl sift or whisk together the flours, slat, baking powder, baking soda, cinnamon, and ginger. Stir flour mixture into the cantaloupe mixture (do not over mix!).
3. In a separate bowl whip the egg whites until soft peaks form. Lightly fold the whites into the batter. Divide into the muffin tins. Sprinkle the shredded coconut over the batter.
4. Bake for 15-20 minutes.

These will definitely become a favorite, such a fun flavor combination that’s so tasty. See you all tonight!

• pre total: 240
• 4 ravioli: 200
• green beans: 30
• 1 cantaloupe muffin: 200
• Total: 670

Tagged as: cantaloupe, leftovers, muffin