The other day, while shopping, we spotted an awesome deal on grapefruit! I’m not sure what sparked the spontaneity, we don’t really even like grapefruit, but I was sitting on top of a whole bag of them. I feel like I’m getting better and better at this gluten-free baking gig, so I decided to try and put some of these to good use.
While many of my gluten-free, and especially paleo, baked goods tend to turn out not quite right I was pretty proud of these. After nearly 2 years into this type of cooking, I can finally say I am beginning to get the hang of it.
So, without further ado: Gluten-Free Grapefruit Muffins
2 cups gluten-free baking flour
2 tsp baking powder
1 tsp ginger
1 cup milk
1 tbsp white vinegar
1 1/2 cups sugar, 1/2 cup sugar, separated
2 tbsp coconut oil
2 tsp vanilla
1 cup powdered sugar
Preheat oven to 350F.
You first want to collect the zest from one of the grapefruits. With the other, I took a potato peeler, and removed all of the peel. Collect 3 tablespoons of grapefruit juice.
Mix flour, 1 1/2 c. sugar, baking powder, and ginger. In a separate bowl mix milk, vinegar, egg, coconut oil, vanilla, and the zest from one grapefruit. Combine both bowls.
You then want to spoon the batter into your muffin tray, about 3/4 of the way full.
Bake for 30 minutes.
While baking, cut strips of peel into thin slices and chop. Combine chopped pieces, 3 tablespoons of sugar, and 4 tablespoons of water over medium high heat.
Bring to a boil, then reduce heat and simmer until pieces are soft and sugar is dissolved. Strain the remaining water, and coat pieces with remaining sugar.
Combine powdered sugar and grapefruit juice until smooth.
Drizzle icing over muffins, and sprinkle candied zest on top.