Grapefruit Muffin
HB-16813 · Hand-built original · Korean
These muffins combine sour cream, whole wheat flour and grapefruit jam, with grapefruit pulp baked on top. They are tender, tangy and just sweet enough for breakfast or tea.
KoreanDessertVegetarianHigh Fiber
Main ingredient: grapefruit
Pairs well with: coffee, black tea, yogurt, fresh fruit
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 7.1 oz unsalted butter
- 7.1 oz brown sugar
- 1 pinch salt
- 4 eggs
- 1 teaspoon vanilla extract
- 5.3 oz sour cream
- 1.7 fl oz milk
- 9.9 oz cake flour
- 3.5 oz whole wheat flour
- 1 teaspoon baking powder
- 3.5 oz grapefruit jam
- pulp of 1 grapefruit
Method
- Cream the butter, brown sugar and salt with a mixer until the mixture turns pale and fluffy.
- Beat the eggs with the vanilla extract and add them to the butter mixture in 2 to 3 additions, mixing well after each one.
- Mix the sour cream into the batter until smooth.
- Fold in the sifted cake flour, whole wheat flour and baking powder until just combined.
- Stir in the milk, then transfer the grapefruit muffin batter to a piping bag.
- Line a muffin tin with paper cases, pipe batter to half full, spoon grapefruit jam into the center of each, and cover with more batter.
- Top each muffin with grapefruit pulp and bake in an oven preheated to 350°F for 30 to 40 minutes, until set and golden.
- Remove the baked muffins from the tin and cool them on a rack.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).