31 minutes ago
Thursday, March 30, 2017
I have baked a lot of cakes and muffins w/ grapes......they are a nice surprise in baked goods.
I froze grapes in a ziploc when they were in season and on sale. I love to snack on frozen grapes....like eating a popsicle.....
Anyway, these muffins are a nice treat....just throw in the frozen grapes (or fresh ones).
There's nothing fancy going on here. The recipe is very adaptable.
I use those fancy large paper liners for muffins, so no cleanup mess, and they look mighty nice. The liners are large, so I get about 9 muffins.
If you are using a standard muffin tin, then you should get about a dozen.
These are a great snack or breakfast treat.
Grape Muffins (adapted from The Crepes of Wrath):
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
zest of a lemon
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup of almond flour or almond meal
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup whole milk
1 cup red seedless grapes, halved
1/2 cup raw or granulated sugar, for topping
Make the batter the usual way, by creaming butter w/ sugar, eggs and vanilla....then adding in the dry ingredients.
Baking is not rocket science.
Mix in the milk at the end and add in the grapes.
Fill the muffin cups almost to the top (I like a high muffin top!).
Dot each muffin w/ a whole grape and sprinkle w/ the raw sugar.
Bake in a 400F oven (don't worry, it's not too high temperature) for 15-20 minutes until golden and tops are cracking.
Let cool a few minutes before unmolding (if using a tin) to a cooling rack....I let mine just stay in the paper liners until devouring.
These stay fresh a few days at room temperature...they also freeze well.