Hy-Vee Recipes and Ideas

Directions

1. Step1

   Prepare Candied Grapefruit Zest: Bring a 2-quart saucepan of water to boiling. Simmer zest strips for 10 minutes; drain. Heat 1/2 cup water and sugar until sugar is dissolved. Add zest strips. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes, or until zest is translucent. Transfer zest strips to a wire rack and cool 10 minutes. Cut zest into desired size and toss with additional granulated sugar to coat. Let dry on wire rack for at least 6 hours. 

2. Step2

   Preheat oven to 350 degrees. Spray a standard muffin pan with nonstick spray. Combine flour, baking powder, baking soda, salt, and cinnamon. 

3. Step3

   Whisk together eggs, sugar, sour cream, oil, grapefruit zest, grapefruit juice, and vanilla. Pour egg mixture into flour mixture and stir until just combined. Fold in poppy seeds and 1/2 cup chopped Candied Grapefruit Zest. Spoon batter into muffin cups; fill each 3/4-full. 

4. Step4

   Bake for 20 minutes or until tops are golden brown and a wooden toothpick inserted in centers comes out clean. Remove muffins from pan. Cool on a wire rack 10 minutes. 

5. Step5

   Prepare Grapefruit Icing: Whisk together powdered sugar, grapefruit zest, grapefruit juice, and salt in a medium bowl until well combined and smooth. Spread icing on cooled muffins. Top with additional Candied Grapefruit Zest. Store in an airtight container up to 3 days.