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Grapefruit Breakfast Muffin

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Category: Breakfast
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Ingredients

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  • 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.

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