xiaoxl/recipe_data huggingface dataset:
Vietnamese Pork Chop


Ingredients:
eggs, garlic, onion, fish sauce, sugar, fresh chili pepper, sugar, water, fish sauce

Directions:
To prepare the pork chops: add the pork chops, garlic, onion, pich of salt, pepper, 2 tsp of fish sauce, 1 tsp of sugar. Cover and place in the fridge for at least 6 hours.
On medium heat, add 2 tbsp of vegetable oil.
Add the chops, cook for about 7 minutes each side.
To prepare the eggs: add a tbsp of vegetable oil.
Drop in four eggs.
Cook for 1 minutes.
To prepare the fish sauce: add 1tbsp of sugar, add one fresh chili, add 1/4 cup of water.
Stir well until sugar is dissolved.
Add 2 tbsp of fish sauce.
Stir again.
Enjoy.
Ultimate Cranberry Pudding Cake
Category: desserts
By Lisa Kreft

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Ingredients:
6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the Hot Butter Sauce:  In a saucepan, combine 1 cup butter, 2 cups sugar, and cream.  Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla.  Serve slices of cake generously covered with hot butter sauce.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch Bundt pan

Calories: 735.4
Fat: 32.1 g
Saturated fat: 19.9 g
Carbohydrates: 107 g
Sugars: 72.2 g
Dietary fiber: 2.4 g
Protein: 7.9 g
Cholesterol: 95.3 mg
Sodium: 517 mg
Easy Cowboy Beans (Frijoles Charros)
Category: side-dish
By Nancy

This is a tasty, zesty side dish that can easily become a main meal. Serve soupy with warm flour tortillas or crusty bread, crumble corn bread on top, or scoop up with tortilla chips. Like mac and cheese, it's a great comfort food. It is easy to make because it doesn't require constant attention and is good for everything from a family meal to a football party. It can easily be doubled. Check flavor before serving and alter seasonings to taste if necessary. Top with more onion and cilantro as desired. If there are any leftovers, they hold up well and taste great the next day.

Ingredients:
2 (15.5 ounce) cans pinto beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 cup cubed cooked ham
¼ cup finely chopped fresh cilantro
¼ cup finely chopped red onion
2 cloves garlic, minced
ground black pepper to taste
1 dash hot sauce, or to taste

Directions:
Combine pinto beans, tomatoes with green chile peppers, ham, cilantro, red onion, garlic, black pepper, and hot sauce in a saucepan; bring to a boil. Reduce heat and simmer for about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 193.7
Fat: 5.4 g
Saturated fat: 1.7 g
Carbohydrates: 25.2 g
Sugars: 0.6 g
Dietary fiber: 7.5 g
Protein: 11.8 g
Cholesterol: 12.6 mg
Sodium: 913.2 mg
Savory Herb Rub Roasted Turkey


Ingredients:
McCormick® Black Pepper, onion

Directions:
Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh], basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Cheesy Potato and Green Chili Breakfast Casserole


Ingredients:
frozen hash brown potatoes, eggs, water, diced green chilies, mild cheddar cheese, salsa, tortilla

Directions:
Preheat oven to 350º.
Lightly spray a 9 x 13 baking dish with cooking spray.
Add hash browns to bottom of dish and sprinkle with salt and pepper. (If the hashbrowns are preseasoned, you can skip this step.].
(If you are going to add cooked sausage or bacon, place it on top of the potatoes.].
Add 1/2 of the cheese and half of the Chiles on top.
In a separate bowl mix the eggs, water and the remaining 1/2 of the Chiles with a wire whisk. Pour over the potatoes and top with the rest of the cheese.
Bake at 350 degrees for 45 - 55 minutes. Check the center for doneness by inserting a knife.
Serve with salsa and tortillas.
Another option would be to heat flour tortillas on a skillet and add a spoonful or two to a tortilla and roll it up for a breakfast burrito.
Mom's Apple Pie


Ingredients:
tart apples, sugar, all-purpose flour, ground cinnamon, salt, ground nutmeg, butter, lemon juice

Directions:
Peel, cut, and slice apples into thin layers.
Sprinkle very thin layer of flour on bottom of pie crust.
Preheat oven to 400°.
Mix apples, sugar, cinnamon, salt, nutmeg and flour until it forms a slightly thick sauce.
Pour into bottom of crust.
Sprinkle with lemon juice.
Pour butter over apple mixture.
Add top crust.  If using full crust, slit to vent.  I prefer lattice top crust.
Bake 50 minutes or until crust is golden brown.
Quick and Easy Popovers


Ingredients:
flour, salt, eggs, milk, milk, butter

Directions:
Mix flour and salt in a medium bowl and make a well in the center., Pour eggs and 1/2 cup milk into the well., Gradually work in flour, whisking until smooth., Whisk in 3/4 cup milk., Cover bowl with plastic wrap and refridgerate for 30 minutes., Heat oven to 450 degrees., Preheat muffin or pop-over pan for 10 minutes., When hot, brush cups with softened butter., Fill cups 2/3 full with pop-over mixture., Bake at 450 degrees for 15 minutes., Reduce heat to 350 degrees and bake 10-15 minutes longer., DO NOT open the oven door until finished baking!, Pop-over will deflate if you do.
Apple Cider Snap


Ingredients:
character(0]

Directions:
Boil together in a saucepan until candies are dissolved., Garnish with thin slices of apple if desired.
Italian Anisette Cookies
Category: world-cuisine
By Heather

Old Italian recipe.

Ingredients:
4 cups all-purpose flour
1 cup white sugar
½ cup milk
2  eggs
1 tablespoon baking powder
¾ cup vegetable oil
1 tablespoon anise extract
1 teaspoon anise extract
1 cup confectioners' sugar
2 tablespoons hot water

Directions:
Preheat oven to 375 degrees F (190 degrees C). In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake  for 8 minutes. Dip cookies in Icing while warm. To Make Icing:  Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.

Yields: 3 dozen

Calories: 265.1
Fat: 10.1 g
Saturated fat: 1.5 g
Carbohydrates: 39.5 g
Sugars: 18.1 g
Dietary fiber: 0.8 g
Protein: 3.8 g
Cholesterol: 21.2 mg
Sodium: 92.5 mg
Easy Luncheon Chicken and Rice Casserole


Ingredients:
rice, chicken broth

Directions:
Combine rice, soups, and chicken broth., Pour into a greased 9"x13" casserole dish., Sprinkle chicken on top, and "push" under the mixture a little to moisten., Cover dish with foil, and bake at 350 degrees F for 1 1/2 hours., Note: The dish will be completely full, so be careful when placing in oven.
Give Baked Brie a Festive Turn With Grapes


Ingredients:
seedless grapes, thyme, rosemary, puff pastry, egg

Directions:
Pre-heat oven to 400 degrees Fahrenheit.
Slice Brie wheel in half horizontally. Press grapes onto cut side of lower half of cheese. Sprinkle grapes with herbs. Press top of Brie onto grapes, sandwiching them in between the two halves. Set aside.
On lightly floured surface, roll puff pastry into a 16x10 rectangle. Cut a 6 round and an 8 round from puff pastry. Brush smaller round of puff pastry with egg. Set brie/grape sandwich onto pastry. Brush larger round of pastry with egg and place egg side down over Brie. Press out any excess air and crimp edges to seal. You can decorate top with puff pastry scraps if desired. Brush outside of the pastry with beaten egg. Place on cookie sheet and bake for 20 minutes. Tent loosely with foil and return to oven for 10-15 more minutes. Brie should be golden brown and puffy looking.
Remove from oven and let cool for one hour before cutting into Brie.
Jelly Roll Brownies


Ingredients:
butter, eggs, walnuts, sugar, flour, butter, evaporated milk, sugar, chocolate chips

Directions:
Cream butter. Add Sugar and beat.
Mix in the syrup.
Add the eggs one at time.
Gradually add the flour and nuts.
Bake in a greased 15 x 10" pan at 350° for 25 min.
Frosting:
Boil butter, sugar, and milk together for 1 minute Add chocolate bits and stir until melted.
Frost brownies while they are still warm.
Alternative:. Bake in a 9x13" pan at 325° for 25 min and don't frost.
Pork Chops with Blue Cheese Gravy
Category: main-dish
By Toni

This recipe makes the most delicious creamy gravy to serve over pork chops. It tastes like something from a fancy restaurant. Serve with sauteed mushrooms, if desired

Ingredients:
2 tablespoons butter
4  thick cut pork chops
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled

Directions:
Melt  butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 pork chops

Calories: 402.8
Fat: 37 g
Saturated fat: 21.9 g
Carbohydrates: 2.4 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 15.7 g
Cholesterol: 137.9 mg
Sodium: 278.5 mg
Southern Fried Oysters


Ingredients:
self-rising flour, cayenne pepper, eggs, milk

Directions:
In a mixing bowl, add the first 3 ingredients; stir to combine.
In another bowl, combine the egg and milk; whisk to combine.
Dip oysters in egg mixture, then dredge in flour mixture.
Add oil to 2-3 inch depth in a cast-iron dutch oven; heat to 375 degrees.
Fry oysters in oil until golden, turning once.
Drain on paper towels and serve immediately.
Marinade for Grilled Beef


Ingredients:
lemon juice, Worcestershire sauce, ginger, garlic clove, soy sauce, Tabasco sauce, sugar, Bourbon

Directions:
Mix together and pour over beef., Marinate all day in the refrigerator or over night., Grill until desired doneness.
Breakfasty Camping Burritos


Ingredients:
eggs, turkey sausage, yellow onion, garlic cloves, potatoes, cheddar cheese, green onions, parsley, whole wheat tortillas, salt, pepper, salsa

Directions:
Chop potatoes and boil until soft.
Chop green onions and set aside.
Crack 16 eggs and cook over low heat until you have soft, scrambled eggs.  Salt and pepper to taste.
Saute yellow onions and garlic in 2 T. olive oil on low heat until carmelized. 15-20 minutes.
Brown sausage in a separate pan.
In large bowl combine Sausage mixture, scrambled eggs, potatoes,  cheese, green onions, parsley, and Salt & Pepper.
Divide ingredients into 8 or 9 tortilla shells.
If you're going camping make all of this in advance. At the end roll and wrap in tin foil. Put in freezer.
After a night in the cooler at camp these burritos will be thawed out and ready to throw on the fire! Put on your fire grate for 5-7 minutes and they will be toasty and warm.
Vanilla Bean Ice Cream


Ingredients:
vanilla beans, milk, sugar, sugar, heavy cream, pure vanilla extract

Directions:
Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.] Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
Pour custard into an ice-cream maker, following the manufacturer’s instructions. Churn until the ice cream is just set, but not hard.
Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box] and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ] until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.
Charleston She Crab Soup


Ingredients:
butter, milk, mace, pepper, Worcestershire sauce, flour, eggs, salt, dry sherry

Directions:
"Melt butter in double boiler and blend in flour until smooth.  Add milk gradually, stir constantly.  Add everything else except sherry.  Cook slow over hot water for 20 minutes.  When ready to serve put 1 tablespoon of warm sherry in each bowl."
Oven Fried Chicken - Martha Stewart Living


Ingredients:
eggs, Tabasco sauce, onion, garlic cloves, whole chicken, flour, yellow cornmeal, coarse salt, sweet paprika, cayenne pepper, olive oil

Directions:
Mix eggs, Tabasco, onion, and garlic in a large bowl or baking dish.  Add chicken and toss well too coat.  Cover and refrigerate for at least 1 hour or overnight.
Preheat oven to 450°F  Place a rimmed baking sheet on center rack.
Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl.  Remove chicken from marinade and roll each piece in flour mixture, shaking off excess.  Discard marinade.
Place chicken on preheated baking sheet, and bake for 20 minutes.  Lightly brush top of each piece with oil and bake, brushing tops every 10 minutes until chicken is dark golden brown (30 - 40 minutes more].
Transfer chicken to a wire rack and allow to cool slightly.  Serve.
Spaghetti With Ham and Eggs


Ingredients:
spaghetti, butter, ham, eggs, parmesan cheese

Directions:
Cook spagetti.
Melt  butter in skillet; add ham.
Drain spagetti; add to ham mixture.
Add the beaten eggs IMMEDIATELY; the heat from the spagetti will cook the eggs.
Add cream and Parmesan cheese; toss.
Put lid on skillet; let set for 5 minutes to fully cook the eggs.
Country-Style Fresh Blackberry Pie


Ingredients:
fresh blackberries, fresh lemon juice, sugar, flour, cinnamon, nutmeg, butter, milk, sugar, vanilla ice cream

Directions:
Rinse blackberries in colander, dry on papertowels.
Make and roll out enough pie dough to line a regular (not deep-dish] 9" pie plate. Cover with plastic wrap and refrigerate to keep cold. Wrap other ball (rest]of dough and chill, too.
Place blackberries in large bowl, sprinkle with lemon juice. Set aside.
In small bowl, mix 1 cup sugar with the flour, cinnamon and nutmeg.
Sprinkle over berries and slightly toss very gently.
Remove dough-lined plate from fridge,(uncover], and gently pour berries into pie plate. Be sure to slightly mound them in the center.
Evenly dot top of berries with cut up butter.
Set aside.
Roll out second portion of pie dough to an 11" circle.
Cut a 2" cross in center. Fold back each center point to create a steam vent.
Place top crust over filling.
Fold edge of top crust under edge of bottom crust and press together to seal.
Stick four toothpicks down through the points (folds] of steam vents on the top crust to hold in place while baking.
Crimp edge of pie crust all the way around.
Brush top with milk and sprinkle with sugar.
Place pie on foil-lined cookie sheet to catch any spills.
Cover edge of pie crust with foil to prevent over-browning.
Bake in 400 degree oven for 40-45 minutes or til juices bubble through steam vent and crust is golden brown.
Remove to wire rack to cool.
Remove toothpicks.
Serve warm with vanilla ice cream if preferred!
Grilled Bacon Potatoes
Category: side-dish
By jwooten

My dad's a meat and potatoes kind of guy, so these 'baked' potatoes wrapped in bacon and sprinkled with brown sugar and pepper really make his day!

Ingredients:
4  baking potatoes, scrubbed
1 ¼ teaspoons salt
12 slices bacon
2 tablespoons olive oil for brushing
1 cup brown sugar
2 tablespoons freshly ground black pepper

Directions:
Preheat an outdoor grill for medium-high heat. Make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices. Place potatoes onto squares of aluminum foil. Sprinkle 1/4 teaspoon of salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. Brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. Wrap the potatoes loosely in the aluminum foil. Grill potatoes until the bacon has crisped, and the potato is soft in the center, about 45 minutes depending on grill temperature.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 potatoes

Calories: 589.6
Fat: 18.5 g
Saturated fat: 4.8 g
Carbohydrates: 93.6 g
Sugars: 55 g
Dietary fiber: 5.5 g
Protein: 14.9 g
Cholesterol: 30.3 mg
Sodium: 1391.7 mg
Coffee Shortbread Cookies


Ingredients:
butter, brown sugar, sugar, instant coffee granules, flour, salt, white chocolate chips

Directions:
Preheat oven to 300°F.
Cream butter, sugars and coffee granules together; gradually beat in flour and salt.
On a lightly floured surface, roll out dough to 1/4 inch thickness.
Cut with floured 2-3 inch cookie cutters;  place cookies 2 inches apart on ungreased baking sheets.
Bake for 20-22 minutes or until set.
Remove to wire racks to cool.
Drizzle with melted chips.
Spinach Bake


Ingredients:
frozen spinach, cheddar cheese, butter, salt, thyme, cottage cheese, eggs, onions, pepper

Directions:
Cook and drain spinach., Combine all ingredients in a casserole dish., Bake 350 for 35 minute.
Classic Chicken Pad Thai
Category: world-cuisine
By ChefJackie

Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste.

Ingredients:
10 ounces dried rice noodles
4 tablespoons brown sugar
4 tablespoons soy sauce, or to taste
6 tablespoons fish sauce, or to taste
5 tablespoons tamarind paste
2 tablespoons vegetable oil
12 ounces chicken breast, thinly sliced
1 (7 ounce) package firm tofu, sliced
3 cloves garlic, chopped
1 tablespoon shrimp paste
3  eggs
2 tablespoons chopped spring onions
¾ cup dry roasted peanuts
2 cups bean sprouts
1  lime, cut into wedges

Directions:
Soak rice noodles in a bowl of water for 15 minutes. Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside. Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes. Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes. Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 796.9
Fat: 29.2 g
Saturated fat: 5.2 g
Carbohydrates: 97.5 g
Sugars: 17.6 g
Dietary fiber: 5.6 g
Protein: 39.8 g
Cholesterol: 190.4 mg
Sodium: 3005.9 mg
Choco-Nutty Banana Pizzelles


Ingredients:
eggs, sugar, butter, flour, baking powder, pecans, white chocolate chips

Directions:
Beat egg with sugar until thick.  Stir in melted butter and banana extract.  Sift flour and baking powder.  Mix into batter.  Batter will be thick.
Preheat pizzelle griddle.  Lightly grease griddle as needed.  Drop 1 tablespoon batter onto each circle.  Cook for approximately 25 seconds.
Once the pizzelles are done, set aside.  Melt milk chocolate chips in microwave on medium setting for approximately 1 1/2 minutes.  Stir chocolate until it is smooth.  Spread melted chocolate about 1/2" strip around the edge of a pizzelle.  Sprinkle chopped pecans over chocolate before it hardens.  Set aside to cool and harden.  Repeat with the remaining pizzelles.
Optional:  If you would like your pizzelles to look more "dressy," drizzle the tops of the pizzelles with melted white chocolate.
Savory Nut Balls


Ingredients:
walnuts, sunflower seeds, cashews, onion, eggs, cooked brown rice, soy sauce, poultry seasoning, fresh basil, dried basil, alfalfa sprout, prepared mustard

Directions:
Preheat oven to 350°F., Note: you can use any combination of ground nuts and seeds to equal 2 cups., Mix all ingredients except mustard., Form one inch balls., Place on oiled cookie sheet., Bake until light brown and crunchy, about 20 minute., Serve with assorted mustards for dipping.
Cantaloupe Cranberry Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, vanilla, cantaloupe, cranberries, cinnamon, ginger, egg, baking powder, granola cereal

Directions:
drain the cantaloupe pulp well before measuring out the 1/2 cup, it should not have any visible watery liquid.
mix with the sugar, egg, yogurt, ginger and cinnamon and combine thoroughly.
add cranberries.
incorporate flours and baking powder only until moistened.
fill muffin tin cups (sprayed with cooking spray]with 1/4 cup of mixture.
add 1/2 to 1 tablespoon of  Granola to the top of each muffin.
bake at 350 for 20-25 minutes, or until golden brown.