Grapefruit Honey Bran Muffins
Filled with bright citrus and packed with fiber, these muffins are a sweet way to start the day
I've got so many muffin recipes piling up I'm thinking about making an ebook of them. I've got a baker's dozen of banana muffin recipes sitting in a pile of papers right in front of me, all wholesome enough for my kids to eat for breakfast--and easy to make. Note to self--investigate the genre. I've seen Lydia's ebooks (like her zucchini recipes and her meatball recipes) and I'm thinking along those lines. But first--another sunny citrus muffin recipe, right here, free, for you!
When I shared the Candied Grapefruit Peel recipe, I mentioned that it's an acquired taste. My kids will eat it--in small doses, especially combined with something else.
Isn't it funny how sometimes a picky eater can pick out even the tiniest portion of an undesired food in a melange, and sometimes it's easier to deal with an unwanted food if it's combined with other things? Oh dear, now I'm talking about undesirable food when I'm supposed to be enticing you. Fail (if I used hashtags, this would have been an appropriate place for one).
These muffins are a lovely bite with a cup of tea in the afternoon, or to perk you up on a dreary winter morning. Unusual for my muffins, I take the extra step of dipping the baked muffins in grapefruit sugar. Why? Primarily because I had the grapefruit sugar leftover from making the Candied Grapefruit Peel and I hate to throw edible food away--and because I don't make cocktails.
If I were a cocktail-maker, I would have used up the grapefruit sugar to rim the glass in a Fresh Grapefruit and Pomegranate Margarita the night after making the candied grapefruit peel. If you don't have any grapefruit sugar, use plain sugar or just skip the extra step.
For more recipes using grapefruit, please see my Grapefruit Recipes Collection. It's part of the Visual Recipe Index, a resource for folks who maybe don't feel like eating up all the grapefruit in halves for breakfast but instead are looking for something more interesting. I'm sharing additional citrus recipes on my Pinterest boards, follow me there. When recipes and articles catch my eye they tend to appear on my Facebook page, follow me there. And if you'd like more peeks behind the scenes, follow my Instagram feed because I share there. Want to know How to Use This Blog?
Grapefruit Honey Bran Muffins
- 1 cup grapefruit, chopped (I chopped mine up until it resembled crushed pineapple, juice and all)
- 1 egg
- ⅜ cup honey
- ¼ cup cooking oil of your choice
- 2 cups (8 ounces by weight) whole wheat flour
- ½ cup wheat bran
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup chopped candied grapefruit peel (my mom's recipe is here)
- 1 to 2 Tablespoons butter, melted
- ¼ cup grapefruit sugar (or plain sugar)
- Preheat oven to 400 degrees. Spray a standard 12 hole muffin cup with vegetable oil spray or line with paper liners.
- In a large bowl, combine grapefruit, egg, honey and oil until fully blended.
- Dump the flour, bran, baking powder and salt on top, and stir a few times.
- Add the candied grapefruit peel and continue mixing until just combined (do not over mix). Scoop** (Amazon affiliate link to my favorite muffin scoop) batter into prepared cups.
- Bake for 15 minutes, then cool in pan for 5 minutes before turning onto a rack.
- Dip tops in melted butter and then grapefruit sugar, and cool on rack for another 15 minutes.
- **My scoop holds 3 Tablespoons (1 ½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ to 4 Tablespoons into each muffin well. The muffin wells in my regular muffin pans each hold 3 ounces by volume.
|Even Simon was very interested in the dipping process.|