But besides eating the fruit whole or mixed in a larger salad, what can one do with a melon? As a novice baker, I strive to find or create recipes that are just slightly different from the normal offerings. While classic recipes will remain beloved for generations, it is exciting to walk along a new path. Chefs across the country amaze me with their inventiveness. The combination of different ingredients and flavors inspire people to spend good amounts of money. We all want to experience the pleasure of trying something we never thought possible.
Perhaps using melons in a muffin recipe is not as original as I would like think. Perhaps it is being done in kitchens across the country, and I've just been stuck in the average berry or banana muffin rut. But regardless, I think this recipe is special, and I certainly haven't seen it in any bakery I frequent. Click on the link below my picture to read more and to find the recipe.
The melon I picked out for this recipe was very ripe and juicy. I had no problems pulsating the juicy chunks in my blender a few times in order to create the orange hued puree. I picked up a small bag of unsweetened cocount at the local health food store to toast and sprinkle on top; a summer melon muffin just couldn't be complete without that tropical twist.
These muffins have the added benefit of being made with a combination of whole wheat and all-purpose flour. They make a perfect mid-morning snack or even a light dessert after a filling dinner. The density of the whole wheat is combated with a new technique I discovered in muffin making. Like many other cake recipes, I separated the egg whites from the yolks and subjected the whites to a heavy beating until soft peaks formed. I then gently folded these egg whites into the rest of the batter...and the result was a light and airy muffin.
1 cup cantaloupe, peeled, seeded and pureed
1/2 cup applesauce
2 eggs, separated
1/2 teaspoon of vanilla extract
1/2 cup walnut pieces
3/4 cups light brown sugar
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup lightly toasted coconut (shredded and preferably unsweetened)
1. Preheat your oven to 375 degrees F and lightly grease a 12 cup muffin pan.
2. In a large mixing bowl, combine the cantaloupe puree, applesauce, egg yolks, vanilla, walnut pieces and brown sugar. In a separate bowl, sift together flours, salt, baking powder, baking soda, cinnamon and ginger. Stir flour mixture into cantaloupe mixture until just combined. Set aside.
3. In a separate and clean bowl, whip the egg whites to soft peak stage. Lightly fold egg whites into batter. Divide the batter evenly into prepared pan.
4. Place in the oven and bake for 20-15 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Always,
Monet
Anecdotes and Apple Cores