However, I had a grapefruit! I think it's an acquired taste for many, but because my parents go on a buying spree with FFA each winter, my mom had several to share, and I do like grapefruit. I figured if oranges were fine, any other citrus would do. However, I also woke up with aspirations of being productive only to find I hadn't washed my running leggings (only dreamed it), I needed laundry detergent, and half my groceries were depleted. Talk about a letdown! (Truly, my problems are not real problems, but we've all been there...right?!)
I tweaked the original recipe in a few ways:
1. I halved it. I don't need 24 muffins floating around this place.
2. I used half the butter I needed (because I didn't have more, which never happens), and I used equal parts applesauce and oil to replace the missing butter.
3. I decided against glazing these to cut a few calories and keep them fresher longer.
I loved the pretty colors in these! The pink grapefruit and orange zest looked like a pretty pool drink (a stark reminder I should step away from muffin-making...), and they smelled divine. I love anything citrus.
I'm posting my revised recipe below, but instead of my butter debacle, I'll just include the butter called for. Give these a try! They'd be really pretty for a baby/bridal shower with their pastel hints, or just for anyone tired of eating grapefruit without the heart to throw it away...mmhm. Oh, they're pretty tasty, too!
1/2 C. milk
1/4 C. grapefruit juice
1/4 C. sour cream
1 stick butter, melted
1 3/4 C. flour
1/2 C. sugar
3/4 T. baking powder
1/4 tsp. salt
Mix wet ingredients, mixing in butter carefully to temper eggs. After dry ingredients are mixed in separate bowl, stir in wet ingredients before folding in zest. Bake 350 for 18-20 minutes; cool. Makes 12 muffins.