Cantaloupe Muffins is one of my experiment that turned out awesome. This is a Egg free, Vegan muffins made using whole wheat flour and fresh Cantaloupe Puree. Cantaloupes or Musk Melon are low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate. It is also a very good source of Vitamin A, Vitamin C and Potassium. Its always good to consume the fruit as such fresh way but once in a while can also make such delicious bakes with such healthy fruits or veggies.Last week I went with my friends to the APMC Market at Vashi and we picked many types of fruits at wholesale rates and shared it among us. Cantaloupe was one of them each of us got 3 each. Now what do I do with so many melons so I Google and found this recipe, the original recipe is here. These muffins turned out so good. I made some changes in this recipe. I used Jaggery and cinnamon which is not used in the original recipe.
These Muffins were soft, moist and delicious. Loved the muffins, The next day the muffins were soft, my hubby and friends loved it. This jaggery my friend Sweety brought from Himachal. Do give these muffins a try and you will not regret making them. Now to the recipe.
Whole Wheat Flour 1 cup
All Purpose Flour 1/2 cup
Baking Powder 2 tsp
Baking Soda 1 tsp
Ground Ginger 1/2 tsp
Ground Cinnamon 1/2 tsp*
Unbleached Sugar/Jaggery 1/2 cup*
Salt 1/2 tsp
Cantaloupe Puree 2 cups (I used )
Vanilla Extract 1/2 tsp
Oil 2 tbsp
Walnut 1/4 - 1/2 cup
Preheat Oven to 180 degrees C for 10 mins. Line Muffin pan with paper liners or grease pan with oil or cooking spray and keep ready.
Wash cantaloupe well and cut into two half and remove the seed portion and scoop out the pulp and blend it to a smooth puree and measure 2 cup and keep aside.
In a large mixing bowl add all dry ingredients i.e. flours, baking soda, baking powder, ground ginger, salt and mix well.
In another bowl combine cantaloupe puree, oil, jaggery and vanilla extract. Now incorporate the dry ingredients and mix well. Pour into the muffins pan and bake.
Cool on wire rack and serve.
* This the change that I made from the original recipe.
I have made these muffins twice, This a tried and tested recipe.