RECIPE: Grapefruit Breakfast Muffin

June 10, 2014

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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