Cantaloupe Mini Muffins

My cantaloupe was sadly dry & crisp (reminded me of zucchini).  I didn't want to eat the whole thing, so I decided to adapt my Zucchini Bread recipe, using half the cantaloupe for this recipe:

 

Cantaloupe Mini Muffins

Ingredients:

Batter:

• 3 eggs
• 1 2/3 cup sugar
• 1 cup veg. oil
• 2 tsp. vanilla
• 3 cups shredded cantaloupe
• 8 oz. crushed pineapple, drained
• 3 cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. baking powder
• 2 tsp. cinnamon

Topping:

• 1/3 cup brown sugar
• 1 cup oats
• 1 tsp. cinnamon

Preparation:

Beat the eggs, oil, sugar & vanilla together until thick and foamy.  Fold in cantaloupe & pineapple.  Sift flour, baking soda, salt, baking powder & cinnamon.  Add dry mixture to wet mixture.  Spoon batter into greased mini muffin tins.  Sprinkle less than a teaspoon of topping mixture over each.  Bake for 9-10 minutes in 350*F oven.  Makes 96.  (57 calories each.)