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.
|This Cocktail grapefruit is the start of something delicious.|
Makes 12 muffins
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
½ teaspoon salt
Butter or shortening to grease muffin tin or silicon baking cups
Demerara or white sugar for dusting
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.
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Dig In: Garden checklist for week of Jan. 29
Bundle up and get work done!
* Prune, prune, prune. Now is the time to cut back most deciduous trees and shrubs. The exceptions are spring-flowering shrubs such as lilacs.
* Now is the time to prune fruit trees, except apricot and cherry trees. Clean up leaves and debris around the trees to prevent the spread of disease.
* Prune roses, even if they’re still trying to bloom or sprouting new growth. Strip off any remaining leaves, so the bush will be able to put out new growth in early spring.
* Prune Christmas camellias (Camellia sasanqua), the early-flowering varieties, after their bloom. They don’t need much, but selective pruning can promote bushiness, upright growth and more bloom next winter. Feed with an acid-type fertilizer. But don’t feed your Japonica camellias until after they finish blooming next month. Feeding while camellias are in bloom may cause them to drop unopened buds.
* Clean up leaves and debris around your newly pruned roses and shrubs. Put down fresh mulch or bark to keep roots cozy.
* Apply horticultural oil to fruit trees to control scale, mites and aphids. Oils need 24 hours of dry weather after application to be effective.
* This is also the time to spray a copper-based oil to peach and nectarine trees to fight leaf curl. Avoid spraying on windy days.
* Divide daylilies, Shasta daisies and other perennials.
* Cut back and divide chrysanthemums.
* Plant bare-root roses, trees and shrubs.
* Transplant pansies, violas, calendulas, English daisies, snapdragons and fairy primroses.
* In the vegetable garden, plant fava beans, head lettuce, mustard, onion sets, radicchio and radishes.
* Plant bare-root asparagus and root divisions of rhubarb.
* In the bulb department, plant callas, anemones, ranunculus and gladiolus for bloom from late spring into summer.
* Plant blooming azaleas, camellias and rhododendrons. If you’re shopping for these beautiful landscape plants, you can now find them in full flower at local nurseries.
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