Cantaloupe Muffins with Praline Topping

A great way to use up extra cantaloupe.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.

Step: 2

Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.

Step: 3

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.

Step: 4

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.

Step: 5

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.