Eggnog and Ruby Red Grapefruit Muffins

Eggnog and Ruby Red Grapefruit Muffins

Makes 1 dozen
Brightly flavored with fresh grapefruit and rich eggnog, these moist and cakey winter muffins are ideal for the breakfast or brunch table.
  • 2 Ruby Red grapefruit
  • 1 1/2 cup eggnog
  • 2 eggs
  • 2 cups whole wheat pastry flour
  • 1 1/2 teaspoon baking powder
  • 1/2 sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
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Preheat the oven to 350°F. Line a 12-muffin tin with cupcake papers; set aside.   Using a sharp knife, carefully remove the peel and pith from both grapefruit. Cut the segments out of each, discarding membranes and seeds and draining well; reserve juice. Set aside 12 segments for garnish, and then chop remaining. (You should have about 1/2 cup juicy, chopped fruit.)  

In a large bowl, whisk together eggnog, sugar, vanilla, eggs and 2 tablespoons of the reserved juice. (Save remaining for another use, or sip as a cook’s treat.) Add flour, baking powder, nutmeg, baking soda and salt and whisk again, just until combined. Fold in chopped grapefruit, and then spoon batter evenly into prepared tin and top each muffin with a grapefruit segment.  

Bake until golden brown and cooked through, about 25 minutes. Serve warm or at room temperature. 
Nutritional Info: 
Per Serving: Serving size: 1 muffin, 170 calories (30 from fat), 3.5g total fat, 1.5g saturated fat, 50mg cholesterol, 220mg sodium, 32g carbohydrates, (3 g dietary fiber, 15g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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