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Morning muffins from Crumb: The Baking Book by Ruby Tandoh

  • grapefruits
  • caster sugar
  • natural yoghurt
  • store-cupboard ingredients
  • porridge oats

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 21, 2019

    These are delicious. I doubled the recipe (using the zest from just one grapefruit) and got about 17 muffins cautiously filling the tin to avoid spreading.

  • anya_sf on December 28, 2018

    Mixed the batter the night before. The batter just fit into 6 muffin cups; stuck slightly on the edges, but loosened with a knife. Using brown sugar in the batter added nice caramel notes. The muffins were moist, hearty, and slightly chewy from the oats. While I enjoyed the grapefruit quite a bit, I think the cinnamon-raisin variation Ruby mentions in the head note would be excellent.

  • Lepa on July 31, 2016

    I loved these zingy muffins. They were tender and the grapefruit flavor was lovely. The recipe makes a bit too much batter for six muffins. The recipe warns against overfilling the tins and I didn't pay attention, not wanting to waste any batter. The muffins spread all over the tin and I had a difficult time getting them out. Heed Ruby's advice and either underfill the tins or make more muffins!

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