- Yields: 9 muffins
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each muffin
- 190cal
- 10g fat (5g sat)
- 60mg chol
- 120mg sodium
- 24g carb
- 2g fiber
- 7g sugars
- 4g protein
Ingredients
- 1 1/2 cups (about 1/2 pound) chopped grapefruit
- 1/2 cup brown sugar, divided
- 1 1/2 teaspoons fennel seeds
- 6 tablespoons unsalted butter, softened
- 2 eggs
- 1 tablespoon grapefruit zest
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half
Directions
Preheat oven to 400° F. Grease or line 9 muffin cups; fill the other 3 halfway with water.
Combine grapefruit, 1/4 cup brown sugar and fennel in a bowl. Let sit for about 15 minutes. Drain of excess juice.
In a small bowl, beat together butter and remaining 1/4 cup brown sugar until fluffy. Add eggs, one at a time, and beat until combined. Stir in zest. In a large bowl, whisk together flour, baking powder and salt. Add butter mixture alternately with half-and-half, mixing until just moistened. Gently fold in grapefruit. Divide batter between the prepared muffin cups.
Bake until muffins are dry and springy to the touch, about 25 minutes. Cool muffins in the pan for 5 minutes before removing. Serve warm.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member