Cantaloupe Muffins


  • 3 eggs
  • 1 cup of vegetable oil
  • One and three-fourths cup granulated sugar
  • 1 tablespoon of vanilla extract
  • One-half cup butter
  • One and two-thirds cups brown sugar
  • One-half cup pecan pieces
  • 2 cups cantaloupe, peeled, seeded and pureed
  • 3 cups of all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • One and one-half teaspoons ground cinnamon
  • 1 teaspoon ground ginger


  • Preheat the oven to 325 degrees. Lightly grease two large muffin tins.**
  • In a large mixing bowl, beat together the eggs, vegetable, granulated sugar, vanilla, butter, brown sugar, pecans and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
  • Bake for 10-12 minutes or until a toothpick inserted in the center of the muffins comes out clean.
  • ** You can bake this in two 9 1/2" greased loaf pans too.