North Carolina Watermelon Muffins

Preheat oven to 350°F and line a muffin tin with paper liners or grease the cups.

Combine sugar, margarine, and vanilla in a large mixing bowl and beat until well blended.

In a separate bowl, whisk together all purpose flour, baking soda, salt, cinnamon, and cloves.

Alternate adding the flour mixture and water to the sugar mixture, beginning and ending with the flour mixture, stirring gently until just combined.

Fold the chopped watermelon pickles and pecans into the batter until evenly distributed.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake at 350°F for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Cool the muffins in the pan for 5 minutes, then turn out onto a wire rack to cool completely.