Thursday, March 7, 2013

Grapefruit Buttermilk Muffins

Continuing with my grapefruit obsession, I decided to try this recipe. I think this is a very interesting combination and frankly I have never seen anything like it. These are great in the morning with a little honey. These muffins are like a soft cornbread with a nice citrusy sweetness.

1/2 c. butter, at room temperature
1 c. sugar
2 large eggs, separated (save both whites and yolks)
3/4 c. buttermilk
~1.5 Tbsp. grapefruit zest (about one grapefruit)
1/2 c. freshly squeezed pink grapefruit juice
1 tsp. vanilla extract
2 c. flour
11.5 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Sugar Topping:
2 tsp. grapefruit zest
1/4 c. sugar

1. Preheat the oven to 350 F.
2. Cream the butter and sugar in a large bowl until light pale and fluffy.

3. Add the egg yolks.

4. Add the grapefruit juice, zest, and vanilla extract and beat until combined.

5. In a separate bowl, combine the flour, baking powder, baking soda and salt.

6. Fold the flour mixture into the batter small portions at a time. Add the buttermilk between flour additions. Be careful not to over-stir.

7. Beat the egg whites until soft peaks form.

8. Fold the egg whites into the batter, again being careful not to over-stir.

9. Spoon the batter into the muffin pan.

10. Combine the grapefruit zest with the sugar in a small bowl.

11. Sprinkle the grapefruit sugar on top of the muffins.
12. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

13. Stuff face!

Original Recipe

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