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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Garden Checklist for week of May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.