Sunday, 18 September 2016

Grape Muffins

At this time of the year we are scrambling to keep ahead of the produce.  The Italian prune plum tree has been dealt with.  Plums halved, pitted and frozen for future Pflaumkuchen this winter.  Onions and garlic stored away.  Bean pods for dried beans spread out on trays in the potting shed.  Tomatoes mostly harvested and turned into soup, salsa, pasta sauce - but more tomatoes still out in the garden ripening.
And now the grapes!  There are signs that the racoons have been visiting - all of the easily-reached grapes are gone, but bunches hanging from the sides of the arbour which the racoons can't reach are ripe and ready to be picked.  A quick harvesting scooped up one big basket and those were stripped from the bunches and popped into the dehydrator.  One lonely bunch was left - how about grape muffins?

The Candice grapes growing on the arbour are small, tart, seedless grapes - perfect for dehydrating.  Most recipes I found on the Internet called for halved red seedless grapes.  Our grapes are the size of large blueberries, so no halving necessary.  Using my old standard recipe, I had a go at making muffins.  Recipe at the end of the post.
It's a pretty basic recipe - dry ingredients in one bowl, wet in another.  Add the wet to the dry (and dump in the grapes!) and mix only until the dry is incorporated and no more.  Spoon into muffin tins and bake at 350F for about 30 minutes or until golden brown.  They're not as pretty as blueberry muffins, but they taste great!

Grape Muffins

Dry Ingredients
2 1/2 cups flour
2 Tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
3/4 cup sugar (these are tart grapes!)

Wet Ingredients
2 eggs well beaten
1 cup milk
1/2 cup oil
1 1/2 cup grapes

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