PREPARATION:

1. Preheat the oven to 375 degrees F. Lightly grease a large muffin pan. In a large mixing bowl, combine the cantaloupe puree, applesauce, egg yolks, vanilla, walnut pieces and brown sugar. In a separate bowl, sift together flours, salt, baking powder, baking soda, cinnamon and ginger. Stir flour mixture into cantaloupe mixture until just combined. Set aside.
2. In a separate and clean bowl, whip the egg whites to soft peak stage. Lightly fold egg whites into batter. Divide the batter evenly into prepared pan. Place in the oven and bake for 20-15 minutes or until a toothpick inserted in the center of the muffins comes out clean.

   Editor's Note: Look for organic eggs and local ingredients whenever possible.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Digestion Suggestions Episode of Emeril Green.

5. WATCH VIDEO: Emeril's Vermont Adventures