Want to try them out for yourself?
First, we made a cantaloupe puree by filling the blender about 2/3 way full with cantaloupe pieces. We added a dash of water and then hit puree until it was liquid. It made 2 cup of cantaloupe puree.
Then, we mixed the following together:
2/3 cup full fat Greek yogurt
1/2 cup coconut oil (at room temp/solid)
1 tbsp. vanilla
When that was blended well, we added:
1 cup brown sugar
1 cup granulated sugar
When that was well mixed, we added:
2/3 cup freshly made (not by us but from our Farmer's Market vendor) crunchy peanut butter.
In a different bowl, we mixed together:
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1tsp baking powder
1 tsp cinnamon
We alternated adding the flour with the cantaloupe to the sugar mixture, starting and ending with flour. Then, it was setting up our muffin tins with liners and popping those bad boys in the oven!
|Bobby getting the muffin tins ready
This recipe made 36 muffins. We topped half of them with a cinnamon sugar mixture and half with a pinch of Michele's Pumpkin Spice Granola for a taste of early fall!
The muffins baked in a 325 degree oven for 25 minutes. (At least, that is my estimate. I will check them in another 5 minutes and possibly add more time if needed.... I'll update that info, too. But hey... a girl's got to update her blog when a free second presents itself!)
UPDATE: So the 325 degree oven for 25 minutes did work. I'm happy to report they are moist and delicious! A hint of peanut butter and that crisp sweetness of cantaloupe. A definite success!! I've already added these to my recipe blog and our homeschooling blog!