Categories: Breads, Muffins, Breakfast 
      Yield: 12 servings 
  
  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 
      2    Eggs 
    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 color. 
   
  Source: Restaurants & Institutions, June 15, 1993 Typed for you by Karen 
  Mintzias