Sift flour, baking powder, baking soda, salt and
cinnamon in a large mixing bowl and set aside. Cream
butter and sugar in another bowl; beat in eggs. Beat
in milk, watermelon juice and watermelon flesh. Stir
in cranberries. Add wet mixture to the dry mixture set
aside earlier and stir until blended.
Grease standard-size muffin cups and fill 2/3 full
with batter. Bake 25 minutes (or until toothpick
inserted in center of muffin comes out clean) in an
oven heated to 350 degrees Fahrenheit. Cool on a wire
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (1059g)|
|Recipe Makes: 1|
|Calories from Fat: 1304 (47%)|
|Amt Per Serving||% DV|
|Total Fat 144.9g||193 %|
|Saturated Fat 74.6g||373 %|
|Monounsaturated Fat 43.4g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 2361.5mg||727 %|
|Sodium 3612.1mg||125 %|
|Potassium 1087.5mg||29 %|
|Total Carbohydrate 285.2g||84 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 276.4g|
|Protein 85g||121 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2749
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