What better way to spend a snowy afternoon than baking.
After my January ‘must eat more fruit’ stint, I had a left over pink grapefruit and wondered by googling ‘grapefruit muffins’ what it would come up with, low and behold there was one courtesy of Jen of My Tiny Oven. It was really easy to make and zesty / refreshing to eat. So here it goes.
Ingredients:
For the muffins:
- 1/2 cup butter – I used the new Stork in a bottle which was fab
- 1/2 cup granulated sugar – I only had caster sugar
- 1 whole egg – courtesy of the hens in Bradford Peverell
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup of flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoot grapefruit zest – I grated half the grapefruit straight in to the bowl
For the glaze:
- 1/2 cup icing sugar
- 1 tablespoon grapefruit zest – or half the grapefruit
- 2 tablespoons grapefruit juice
Method:
For the muffins:
1. Preheat the oven to 180C. Line a muffin tin with paper liners (or use cup cake ones to make more!)
2. In a bowl cream the butter and sugar together until pale and creamy. Add the egg and mix well. Add the milk and vanilla and mix to combine.
3. In another bowl, combine the flour, baking powder, salt and grapefruit zest. Add the dry ingredients to the wet and mix until just combined.
4. Spoon the batter into the cases.
5. Bake for 15 minutes until lightly browned. Cool on a wire rack.
6. Once cooled add the glaze.
For the glaze:
1. Mix the icing sugar, grapefruit zest and grapefruit juice until completely combined. Pour over each muffin and let it set.
And voila!
