- ECA Marketing
RECIPE: Grapefruit Breakfast Muffin
Ingredients:
FRUITY VARIANT:
½ cup Texas Rio Star Grapefruit
½ (8 ounce) package cream cheese, softened
¼ cup crushed pineapple, well drained
2 tablespoons finely chopped dried apricots
½ small banana, mashed
½ teaspoons sugar
¼ teaspoon vanilla
Raisin bread slices, toasted
NUTTY VARIANT:
2 tablespoons firmly packed brown sugar
2 tablespoons butter or margarine, softened
½ teaspoon grated orange peel
2 tablespoons sliced almonds
4 English Muffin halves, toasted
CRUNCHY VARIANT:
½ cup whole wheat flake cereal, crushed
¼ teaspoon cinnamon
2 tablespoons maple-flavored syrup
12 Texas Rio Star Grapefruit
4 English Muffin halves, toasted
Directions:
Fruity Variant:
Chop grapefruit into bite-sized pieces; drain well.
Combine cream cheese, pineapple, apricots, banana, sugar, and vanilla; blend until smooth.
Fold in grapefruit pieces.
Cover and chill overnight.
Serve on toast.
Make 1 cup of spread.
Nutty Variant:
Combine the first three ingredients in a small bowl; blend until smooth.
Stir in almonds.
Arrange three grapefruit sections on each English Muffin half; crumble about 1 ½ tablespoons almond mixture over each.
Broil until bubbly.
Makes 4 servings.
Crunchy Variant:
Combine cereal, cinnamon, and syrup; set aside.
Arrange 3 grapefruit sections on each muffin half; top each with 1 tablespoon cereal mixture.
Broil until crunchy and lightly browned.
Makes 4 servings.
Recipe by TexaSweet
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