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These little muffins are like a bite of winter sunshine

Recipe: Grapefruit-raisin muffins taste, smell very citrusy

Muffins on a blue plate
These little muffins are easy to make and smell
very zesty. (Photos: Debbie Arrington)

Grapefruit takes up to a year to mature on the tree. That makes every grapefruit on my little super-dwarf grapefruit tree precious – I’ve been watching that fruit develop for months!

The variety is Cocktail, a cross between a mandarin and a pomelo that’s also nicknamed Mandelo. The zest is never bitter, which makes it ideal for this muffin recipe.

This easy recipe uses the zest, juice and fruit of a grapefruit. The result smells just as zesty as it tastes, like a bite of winter sunshine. If you love grapefruit, you’ll enjoy these not-too-sweet breakfast treats.

Grapefruit-raisin muffins

Makes 12 muffins

Ingredients:

1 grapefruit

4 tablespoons butter (½ stick), at room temperature

½ cup raisins

1 large egg

1-1/2 cups all-purpose flour

½ cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

Grapefruit halves
This grapefruit is the start of something delicious.

½ teaspoon salt

Butter or shortening to grease muffin tin or silicon baking cups

Demerara or white sugar for dusting

Instructions:

Preheat oven to 400 degrees F.

With a zester, remove the zest from about one quarter of the grapefruit. Scrape off any white pith; set zest aside. Juice one half of the grapefruit. Roughly chop the fruit of the other half.

In a food processor, place the room-temperature butter, raisins and zest. Process until raisins are chopped. Add the grapefruit, juice and egg; process until blended.

In a large bowl, sift together flour, sugar, baking power, baking soda and salt. Make a well in the center of the dry ingredients. Pour in butter-raisin-grapefruit mix. With a wooden spoon, stir until dry ingredients are just moistened. Do not over-mix.

Prepare muffin tin. Grease cups or use silicone liners. Divide the batter evenly among the 12 cups. Sprinkle tops with Demerara or white sugar.

Bake at 400 degrees for 20 minutes or until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Cool slightly before removing from the tin.

Serve warm.

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Garden Checklist for week of Feb. 9

Be careful walking or working in wet soil; it compacts easily.

* Keep the irrigation turned off; the ground is plenty wet with more rain on the way.

* February serves as a wake-up call to gardeners. This month, you can transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.

* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.

* Transplant cabbage and its close cousins – broccoli, kale and cauliflower – as well as lettuce (both loose leaf and head).

* Indoors, start peppers, tomatoes and eggplant from seed.

* Plant artichokes, asparagus and horseradish from root divisions.

* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.

* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.

* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.

* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.

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