A great way to use up extra cantaloupe.
Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.
Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.
Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture.
Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups.
Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 419 calories; protein 4.8g; carbohydrates 53.5g; fat 21.5g; cholesterol 46.4mg; sodium 259.7mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.