I have nothing against breakfast, really, even though I complain about it a lot. I have nothing against guilt either, for that matter. If not for guilt, I would probably lie around on the couch all day in my sweatpants eating bonbons and not getting any work done. But breakfast, well, we’re buds. Kind of. We’re buds in a way that we get along well enough but I just don’t feel like calling him all the time.
Oh, my eternal breakfast struggle. See, I live every day with a healthy amount of Catholic guilt, and I think that it may be the catalyst behind my breakfast complex.
And then, these muffins arrived, one snowy Saturday morning in February.
I’m one step closer to rekindling an oft-discussed broken relationship.
(please excuse the giant bottle of rum in the background)
Okay, enough, enough. I’ll wrap it up, so let me just say that these muffins are excellent in the mornings. The recipe is easily halved, so you can make a quick batch in under a half an hour. It’s lightly and naturally sweetened with honey and a bit of light brown sugar, and the grapefruit just sort of hangs out in the background, making a muffin taste refreshing for the first time in, um, ever.
Grapefruit Breakfast Muffins Recipe
- 1 large grapefruit, rinsed
- 2 eggs
- 4 tablespoons honey
- ¼ cup light brown sugar
- ½ cup plain yogurt
- ½ cup toasted wheat germ
- 1 ½ cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt (for topping: optional)
- 2 tablespoons Sugar
- Heat the oven to 350*F.Zest the entire grapefruit into a small bowl and combine it with the sugar. Set aside.
- Cut open the grapefruit and segment it. Remove each segment from the tissuey, membrane-like covering and discard, leaving only the pulpy insides. Add those to a medium-sized bowl and mash with the back of a fork, until broken up. Add the eggs, honey, yogurt and brown sugar and combine with the fork until the eggs are completely whisked and the mixture is somewhat thick and foamy.
- In a large bowl, combine the whole wheat flour, wheat germ, baking soda, baking powder, and salt. Add the wet ingredients to the dry and mix thoroughly but be careful not to overmix.
- Grease a muffin pan or line with muffin cups. Fill each cup about ¾ way with batter. Sprinkle the zest and sugar mixture evenly over the tops of each muffin.
- Bake for 15 minutes or until a paring knife comes out cleanly when tested.