Lime and Grapefruit Cupcakes
I’m sorry, I just can’t help it. This week I’ve once again given in to the temptation of baking muffins.
Today’s recipe is adapted—I think that after making so many and in so many different flavors, I can now make them up using whatever I have at home. As a general rule, nothing should be thrown away, but in times of crisis like the current one, it could almost be considered a sacrilege. So I decided to put the lime and grapefruit I had to good use, and here is the result—delicious, as usual.
From Cuisine Design, I encourage you to make use of those forgotten ingredients in your fridge and create your own creative muffins once you get the hang of it—it’s a lot of fun!
Ingredients for 12 muffins
130 g wheat flour
120 g whole wheat flour
1 tablespoon vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
60 g chopped hazelnuts
1 egg
1 grapefruit
1 lime
140 g brown sugar
100 g plain yogurt
Preparation
Squeeze the grapefruit and the lime and set their juices aside.
In a large bowl, mix the flours with the baking powder, baking soda, hazelnuts, and spices, and set aside.
In another bowl, beat the egg and add the brown sugar, oil, and yogurt. Then add the grapefruit and lime juices to this mixture.
Pour the contents of the second bowl into the first and stir until combined.
Divide the batter into paper molds, previously placed in a sturdier mold to prevent them from deforming (I usually use a silicone mold or flan molds). Fill the molds only 2/3 full so they can rise properly.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack for about 30–35 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove them and let them cool.
Notes
You can freeze them and take them out a few minutes before eating, either reheating them in the oven or for 30 seconds in the microwave.
Don’t be alarmed if the batter is quite thick when you finish—it needs to be that way so the muffins rise properly. If it’s too hard to mix, add a splash of milk to make it easier to handle.
