Baking - Breads, Recipe

Honey Do!

I often forget about melons in our fridge. For me it’s one of those fruits that’s nice, but not one I want to have everyday. So when I discovered the half melon at the back of our fridge the other day, I thought I should do something with it before it went bad. Half a melon is way too much to just sit and eat. But what else can you do with a melon? It makes nice juice if you have a juicer, but I find melon juice a little too…well, too much melon. So I searched for some melon recipes and came across a honeydew loaf. I wasn’t sure how it would go, as melon is quite a bit more watery than other fruit purees often used in baking, such as apple and banana. Also, I had tried baking with a cantaloupe a couple years ago, and it did not go well; maybe because I had diced the melon rather than pureeing. I modified the loaf recipe I found to make it into muffins instead of loaves, and was pleasantly surprised at how they turned out. They are by no means healthy with all the sugar and butter in them, but they are tasty, and the melon flavor is very subtle; and as with many fruit muffins, the crumb is really moist.

Like making soup out of all the odds and ends in a fridge, making these muffins was a good reminder that you can take pretty much anything and find a way to make it yummy with things you already have on hand.

Here is the recipe I made for honeydew muffins:

1 1/3 c honeydew or canary melon puree

2 eggs

1 tsp vanilla

2/3 c melted butter

1 c brown sugar

1 c white flour

1 c whole wheat flour

2/3 tsp baking soda

½ tsp baking powder

¼ tsp ground ginger

  • pulse melon in blender until pureed
  • mix melon puree, eggs, vanilla and butter
  • add dry ingredients and mix until just blended
  • scoop into greased muffin tins
  • bake at 350º for 20-25 minutes; makes 12

I found the original recipe for Honeydew Loaves here.

2 thoughts on “Honey Do!”

  1. These look and sound yummy! I never thought of using melons in baking – until now 🙂 I like the whole wheat flour nutrition boost. I wonder if you could cut back the brown sugar to 2/3 cup, to match the volume of butter?

  2. You probably could. I had modified the recipe to make the whole thing about 2/3 of the original, but actually cut the amount of sugar in half, so it’s already proportionally less than the original. But melons are pretty sweet to begin with, so I wouldn’t be surprised if you could cut the sugar even more and still have them come out great. The original also called for oil, but we were out so I used melted butter instead, which gives a richer flavour.

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