And I'm a sucker for a bargain... so, when a particular fruit is on sale... I'll stock up on it and forgo another fruit that isn't on sale that week. This also means I'll impulse buy on occassion if something is on sale... for instance... Nectarines. Normally, not something I would think to buy... but at .79/lb, I'm buying some.
I've never been a fan of grapefruit. I don't like the bitterness. I don't like the messiness of eating it with a spoon. But the oranges weren't on sale and the grapefruit were and so... I bought some grapefruit.
Poor, poor grapefruit. They sat on my counter for a good while... until finally I thought... well, maybe now, as an adult... I'll like it. So, I cut one open and grabbed myself a spoon and went to town.
Yeah... still don't like it. So, I ended up juicing that grapefruit and freezing the juice for use in another recipe (possibly a martha stewart cookie recipe that calls for grapefruit). But that still left me with another grapefruit. There are lots of recipes for salads that call for grapefruit segments... but... finally, I found a recipe for some Grapefruit Muffins.
They aren't much to look at, but they are moist and sweet, with a hint of the grapefruit flavor. I made mini-ones (thank goodness) and pawned some off on my running partner and then stashed the rest in the freezer before I ate them all.
You can find the original recipe here: Texas Grapefruit Muffins, but I've typed the recipe up below using my own instructions, because theirs REALLY confused me.
courtesy of TexaSweet Citrus Marketing
Beware: This batter is like nectar of the gods. Seriously, I could have held the bowl up to my mouth and drank the batter, it's so freaking good.
I used half white whole wheat flour instead of all white flour and I also made a half batch. A half batch completely filled my mini-muffin tin.
2 red grapefruit
1 cup old fashioned oats
1/2 cup butter
1 cup sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 1/3 cups all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
Peel and section the grapefruit into a strainer over a bowl, separating (and reserving) the juice from the liquid. Set the sections aside, for now.
Measure the grapefruit juice and add enough water to make 1 1/4 cups of liquid. Pour this liquid into a saucepan and bring to a boil. Remove from heat and stir in oats and butter; let stand for 20 minutes covered.
After the 20 minutes, pre-heat oven to 350 degrees and grease a muffin pan. Combine remaining ingredients (including your grapefruit segments) into a mixing bowl. Stir in the oats mixture and blend well.
Pour into the greased muffin pan and bake at 350 for 15-20 minutes.