Light Watermelon Muffins

I purchased a delicious watermelon today and had an idea to use it in muffins.  My taste testers said it was a definite go!! Eat these with a big bowl of watermelon on the side and you've got a tasty breakfast or lunch! These are not a sweet muffin, so you can put your favorite spread on them. YUMMY!!
They turned out amazingly good. Warm from the oven, these muffins will satisfy many a craving for "homemade". When my son was in Japan a month ago, he brought back the cutest muffin paper baking cups.   His girlfriend picked them out for me. You just put the muffin cups on a pan and they bake beautifully. They really make my muffins look impressive:) I hope you will give this recipe a try.  It's simple & light with few ingredients, healthy & yummy.

Light Watermelon Muffins
 (Printable Recipe)

2 cups white whole wheat flour
3 teaspoons Aluminum Free Baking Powder
1/4 teaspoon sea salt
2 cups cubed watermelon (After cubing, place in blender and puree)
3 tablespoons extra virgin olive oil
2 tablespoons ground flax seed mixed with 2 tablespoons water (stir until mixed well)

Heat oven to 400 degrees F.  In medium bowl, combine flour, baking powder and salt; mix well.  In another bowl, combine watermelon puree, oil and flax seed.
Add liquid ingredients to dry and stir gently.  Fill either muffin tins or muffin papers 3/4 full.  Bake at 400 degrees F for 18-23 minutes or until light golden brown.  Enjoy!!