Next week we’ll participate in a baroque music workshop, and participants have been invited to contribute homemade baked goods to our “sherry hours” in the afternoon.

Enter cantaloupe-ginger mini-cakes!

I got this recipe from Sangeetha’s blog Spicy Treats, with a few small changes.

1 1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
1 1/2 cup pureed cantaloupe
2 tbsp agave syrup
2 tbsp olive oil
1/2 tsp vanilla extract
2 tbsp sunflower seeds
1 tbsp coconut flakes

Heat up oven to 375 degrees and oil a muffin pan. Mix dry ingredients in one bowl, and wet ingredients in the other. Add wet ingredients to dry ingredients and mix till combined. Add sunflower seeds and coconut flakes and mix until just combined, fill muffin holes, and bake for about 20 mins or until fork inserted into middle of cakes comes out clean. Wait until the cakes cool to invert and place on drying rack.

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