Thursday, March 19, 2015

Grapefruit Muffins

Every year the Brattleboro Music Center sells citrus fruits as a winter fundraiser. Every year, we order a case of organic grapefruit. I’m one of those people who loves grapefruit and peels and eats them by the slice. But I always seem to forget how many grapefruit really come in a case. And, as with any fresh fruit, their size and sweetness varies with the year and time of season. This year, I got a pretty puckery bunch. I’ve been slowly eating them and giving some to friends, but have been on a quest for ways to incorporate them in meals. Grapefruit is great just broiled with a little sprinkling of brown sugar, and it pairs extremely well with avocados in a salad, but I’ve found my new favorite use in these Grapefruit Muffins. These are not cakey, but very much muffins. They are moist with a sunny yellow color and texture kind of like corn muffins--perfect to brighten up a breakfast platter on a dark winter morning. Although baked, they very much retain the taste of a fresh grapefruit. If you want a more subtle grapefruit-ness, use the zest of only ½ grapefruit.

¾ cup plus 2 tablespoons (105g) light buckwheat
¾ cup (105g) tapioca starch
¼ cup (30g) coconut flour
1/2 teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
1 cup plain full-fat Greek yogurt (such as Fage)
½ cup sugar
½ cup honey
4 large eggs
Zest of one grapefruit
1/3 cup grapefruit juice
1/2 cup canola oil

Preheat oven to 400°F and grease a 12-muffin tin plus a small loaf pan or ramekin.
In a medium mixing bowl, combine the buckwheat flour, tapioca starch, coconut flour, ginger, baking powder, baking soda, and salt and set aside.
Using a hand mixer, blend together the yogurt, sugar, honey, eggs, grapefruit zest, and grapefruit juice. Beat in the dry ingredients. By hand stir in the oil until well-combined.
Spoon the batter into the muffin tins, filling them to about ½ inch from the top. Spoon the remainder into the loaf pan or ramekin.
Bake for 20 minutes until tops are lightly browned and the tops spring back when pressed. Allow to cool for ten minutes before removing the muffins and transferring them to a cooling rack.

No comments: