Citrus Muffins

"A recipe from the issue of April 2007 of Coup de Pouce. These muffins have no eggs and no nuts."
photo by seesko photo by seesko
photo by seesko
Ready In:
12 muffins




  • In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
  • In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
  • Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

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  1. Nif_H
    I decided not to rate this because I don't know what happened to my muffins, but we had to throw them out! :( The batter was really liquidy and the muffins were concave on top. The taste was good though! I went over the recipe again and again, but I definitely made it as instructed. I kind of wondered how 3/4 cup whole wheat flour could be enough for 12 muffins.
  2. seesko
    These are very unique muffins. Hubbya nd I enjoyed them with coffee this mrooning. I made them in my smaller muffin pan instead of big muffins, so I got about 20 muffins. Thanks Boomie. Made for photo tag.
  3. MarraMamba
    loved these muffins! Boomie you have great recipes :) the grapefruit is a terrific addition


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