Creative Cooking

Cantaloupe mini-cupcakes. Yum

 

Today my creative juices inspired me to bake something out of cantaloupe.

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Cantaloupe mini-cupcakes

Every summer I enjoy this sweet melon. I eat it cut fresh, in salads or in smoothies. It’s a refreshing flavor, but I have never baked with it.

I decided to try making a sweet bread with it. You know, like banana bread. I didn’t want to use the same recipe as banana bread and just switch out the banana and use cantaloupe. That just didn’t seem right. Cantaloupe has its own sweet flavor and I didn’t want it to taste just like banana bread – except it has cantaloupe in it. So I revised a couple recipes for the cantaloupe.

Instead of making a loaf of bread, I like to make mini-muffins or mini-cupcakes.  Everyone loves popping a mini-muffin in their mouth on the way out the door. And they’re easy and fun to pack in a lunch.

Here’s the recipe I used and baked at high altitude.

  • 2 cups very ripe cantaloupe puree
  • 3 eggs
  • 2 cups sugar
  • 1 cup coconut oil, softened
  • 3 cups all-purpose flour
  • 1 cup Almond flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 cup chopped walnuts
  1. Preheat oven to 325 degrees F. Lightly grease and flour a mini-cupcake pan.
  2. In a large bowl, beat together eggs, sugar, coconut oil, vanilla and the cantaloupe puree.
  3. In a separate bowl, sift flours, baking soda, baking powder, salt, cinnamon, ginger, and pumpkin spice together.
  4. Slowly stir the flour mixture into the wet ingredients.
  5. Add the walnuts and stir until mixed through.
  6. Spoon into mini-cupcake pan filling about 3/4 of the way.
  7. Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean.  Or if you don’t like putting your arm in a hot oven try this trick.
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    Use spaghetti instead of a toothpick

    Use a piece of spaghetti instead of a toothpick. It’s longer and you won’t have to reach into the oven as far. And you won’t have to throw it away like the toothpick. Keep the spaghetti and cook it later!

  8. Makes about 60 mini-cupcakes.

These come out  moist and yummy, with a delicate flavor. I hope you enjoy this recipe.

Creatively speaking,

Cynthia