Recipe: Grapefruit-raisin muffins taste, smell very citrusy
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.
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 June 4:
Because of the comfortable weather, it’s not too late to set out tomato and pepper seedlings as well as squash and melon plants. They’ll appreciate this not-too-hot weather. Just remember to water.
* From seed, plant corn, pumpkins, radishes, melons, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias.
* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
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