Cranberry Grapefruit Muffins

Here are just a few ways you can tell I’m no baker.

1. I measure things in “handfuls,” “bunches,” “splashes,” and other oh-so-specific terms.
2. I (always, always, always) eat the batter.  Even pancake batter.  Raw eggs, bring it on.
3. After the first round of pancakes/muffins/coookies/insert-the-baked-good, I will often end up with just enough dough or batter to make just one GIANT insert-the-baked good.  I always go for it.

Despite being no baker, I don’t let a little thing like recipes get me down.  I had a grapefruit going bad and I didn’t want to do the healthy thing and just eat it for breakfast on its own, so I added sugar and butter and sour cream and flour and all sorts of things that are absolutely no good for you, and THESE turned out.  They were absolutely delicious.  I even measured along the way, so I could try to replicate them some time in the future.

Cranberry Grapefruit Muffins

• 2 cups all-purpose white flour
• 1 tsp of baking powder
• ½ tsp of baking soda
• ½ tsp of salt
• 1 cup white, granulated sugar
• 2 medium-sized eggs
• 1 tsp of vanilla extract
• juice from one grapefruit (about 1/2 cup)
• zest from 1/2 grapefruit
• 1/4 cup of milk
• 1 stick butter, room temperature
• 1 tablespoon sour cream
• about a cup dried cranberries

**I bet these would be awesome with added almonds, coconut flakes, etc.  Since I don’t want to be the only ones eating them (as in, the Husband isn’t a fan, and baby is on a milk-only diet), these versions did not include those.

1. Preheat the oven to 375 degrees F.  Lightly butter or add baking liners to a muffin pan.
2. Sift together the flour, baking powder, baking soda and salt in a large bowl.
3. In a separate bowl, add sugar and the 2 eggs.  Whisk together, then add the vanilla extract, milk, grapefruit juice and grapefruit zest.  Slowly stir in the sour cream.  Finally, whisk in the room temperature butter – you don’t want overmix or you’ll make it a little heavy, but you want the butter throughout.
4. Slowly (slowly) add the wet ingredients to the dry ingredients, careful not to overmix.  Add the cranberries (and any other extra ingredients) at the end and give everything a stir.
5. Evenly divide the mix to the muffin tray and bake for 20 minutes.

The Verdict:

So when I made this batter, I made exactly enough for 13 muffins.  That’s right.  One full tray…and then one more go-round in the oven for just one more muffin.  It’s lucky 13 for me, though: I could eat one and no one ever has to know.  Which is a good thing, because your family is going to want the other 12.