Recipe: Grapefruit-raisin muffins taste, smell very citrusy
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 muffinsMakes 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
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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Dig In: Garden Checklist
For week of March 24:
In between cloud bursts, try to catch up with early spring chores.
* Attack weeds now! Get them before they flower and go to seed. Take a hoe and whack them as soon as they sprout. Aim for 1 inch below the soil line.
* Start preparing vegetable beds. Spade in compost and other amendments.
* Prune and fertilize spring-flowering shrubs after bloom.
* Feed camellias at the end of their bloom cycle. Pick up browned and fallen flowers to help corral blossom blight.
* Feed citrus trees, which are now in bloom and setting fruit. To prevent sunburn and borer problems on young trees, paint the exposed portion of the trunk with diluted white latex (water-based) interior paint. Dilute the paint with an equal amount of cold water before application.
* Feed roses with a balanced fertilizer (such as 10-10-10, the ratio of nitrogen, phosphorus and potassium available in that product).
* Prune and fertilize spring-flowering shrubs and trees after they bloom. Try using well-composted manure, spread 1-inch thick under the tree. This serves as both fertilizer and mulch, retaining moisture while cutting down on weeds.
* Cut back and fertilize perennial herbs to encourage new growth.
* Seed and renovate the lawn (if you still have one). Feed cool-season grasses such as bent, blue, rye and fescue with a slow-release fertilizer. Check the irrigation system and perform maintenance. Make sure sprinkler heads are turned toward the lawn, not the sidewalk.
* In the vegetable garden, transplant lettuce and cole family plants, such as cabbage, broccoli, collards and kale.
* Seed chard and beets directly into the ground.
* Plant summer bulbs, including gladiolus, tuberous begonias and callas. Also plant dahlia tubers.
* Shop for perennials. Many varieties are available in local nurseries and at plant events. They can be transplanted now while the weather remains relatively cool.