Whole Grain Grapefruit Ricotta Muffins
These Whole Grain Grapefruit Ricotta Muffins are one of our favorites for stocking our freezer. They are the perfect make ahead breakfast or snack!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees F. Spray a non-stick muffin tin with cooking spray, or line with paper or parchment liners.
Place brown sugar and grapefruit zest in a medium bowl. Use your fingertips to work the zest into the sugar until fragrant. Whisk in the white whole wheat flour, oat flour, baking soda, and salt.
In a large bowl, whisk together the egg, ricotta (or yogurt), milk, maple syrup (or honey), 1/4 cup grapefruit juice and vanilla. Whisk in the melted butter.
Add the dry ingredients to the wet and stir with a spatula until barely combined. Scoop batter into the prepared muffin tin, filling each well about 2/3 full.
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Continue Reading at Kristineskitchenblog →Chef's Notes
I make my own oat flour by grinding rolled oats in my food processor or blender.
Muffins freeze well. Let the glaze dry completely and then store in a zip-top plastic bag for up to 2 months. Defrost at room temperature.
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Reviews from the Original Source
Absolutely fabulous! Moist, tasty and delicious! Some gave me many grapefruit which I didn’t know what to do with them all, so I tried this and it was wonderful! EVERYONE LOVED them!
I made these muffins last night and they are delicious!!! I used AP flour for the wheat flour and made my own oat flour. I used Greek yogurt and honey. I put a tiny bit of grapefruit zest in the glaze.
Another delicious muffin! They are moist and have just the right amount of grapefuit taste. We loved the banana chocolate muffins, we love these muffins, next recipe we will try is the healthy blueberry muffins.
Thank you for sharing these.
Friends gave me grapefruit, which I'm not in love with. Made these muffins and they were delicious. If not using the icing, consider adding a small amount of sugar or maple syriup.
I made these this weekend and they were delicious! I will be making them again. The only change I made was that I replaced the white whole wheat flour with a 50/50 mix of all purpose and whole wheat flour because it's what I had on hand.
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