Watermelon Muffins

6 tablespoons butter or vegan margarine, room temperature
2/3 cup sugar
2 eggs
1/2 (one-half) cup skim milk
1/2 (one-half) cup watermelon juice
1/2 (one-half) cup watermelon pulp
1 1/2 (one and one-half) cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon cinnamon
1/2 (one-half) cup raisins

Cream butter and sugar until light. Add eggs one at a time and beat well. Add juice, pulp and milk and beat well. Sift flour, baking powder, baking soda, salt and cinnamon in a large bowl. Add wet mixture to dry ingredients and mix just until blended. Fold in raisins. Pour into oiled muffin tins or paper cupcake holders and bake approximately 25 minutes in a preheated 350 degree oven. Remove from oven and cool on wire rack. Yields 12.