RECIPE OF THE WEEK

Cranberry-Grapefruit Muffins

• 1 3/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 large eggs
• 1 cup sugar
• 1/2 cup canola oil
• 1/2 tsp. vanilla extract
• 1/2 ruby red grapefruit, sectioned and membrane removed

1/2 cup frozen whole cranberries

Preheat oven to 350 degrees.  Spray muffin pan with non stick oil.

In a medium bowl, mix together the dry ingredients, up to, but not including the sugar.

In a large bowl, whisk the eggs.  Add sugar, oil, and vanilla.  Cut the grapefruit pieces into small chunks, add to egg mixture.  Add the four mixture, and stir to combine.  Fold in the cranberries, using a rubber spatula.

Divide the batter among 10 greased muffin cups.

Bake until golden brown, approx. 25 to 30 minutes, rotating the pan halfway through.  

Cool on wire rack for 10 minutes before removing from pan.

If desired, ice the muffins tops with whipped cream cheese and decorate with cranberries.