Morning muffins from Crumb: The Baking Book (page 30) by Ruby Tandoh

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

  • Eat Your Books

    Can substitute light brown sugar for superfine sugar, sugar for demerara sugar, and blueberries or a small handful of raisins for the grapefruit.

  • Beth891 on August 05, 2024

    Followed recipe but used cupcake sized cases so I got 8 out of it. Cooked at 170c fan for 20 minutes and they were delicious! I'm not a huge fan of regular grapefruit so I used pink grapefruit too. Possibly a little sweet so I'd maybe reduce the sugar a little next time but they are really lovely and light and delicately flavoured from the grapefruit zest.

  • 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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