I'm a grapefruit person and proud of it! I remember watching my grandmother eat grapefruit for breakfast, while us grandkids would pile on syrup over our waffles. And I just felt sorry for her. I think I vaguely thought that she must have to eat grapefruit, like her doctor was making her. Otherwise there was no way in the world anyone would ever eat grapefruit. And now I regularly add a little grapefruit to many of my recipes. I love it! Funny how your tastes change over time, no?These muffins have a juicy slice of grapefruit paired with a dense crumb muffin on bottom. Almost like a scone. I could see these being really fun topped with a little fresh whipped cream, perfect for a brunch. Just dreaming out loud here.Grapefruit and Brown Sugar Muffins, makes one dozen.
1 1/2 cups brown sugar
1 cup softened butter
1/4 teaspoon vanilla extract
1 cup flour
In a bowl cream together the softened butter and sugar. Stir in the eggs, one at a time and then the vanilla. Now stir in the flour until just combined. Scoop batter into a well-buttered standard-sized muffin pan. Fill the cups 1/2 full (no more). Remove the skins/rind of the grapefuit and slice into pieces. Remove any seeds. Place the grapefruit slices over the batter. If any of slices are too large, cut them a bit, so they fit in the pan. Bake at 350°F for 20-25 minutes, until a toothpick inserted in the center comes out clean.Enjoy these and happy breakfasting! xo. Emma