grapefruit olive oil muffins

*Check out my guest post at Cheekyness today about co-ops!*

In case you haven’t picked up on it in the past few posts, this semester has been an exercise in stress management. I’ve always lived a stressful existence, and I kind of like it most of the time. I thrive under pressure. I’m just not used to crushing, overwhelming pressure (which is dimensionally equivalent to mass over time squared times length), or debilitating tension (which is dimensionally equivalent to mass times acceleration).

one of my friends once told me I eat grapefruit like a sea urchin

For the past few months, I’ve been exploring different ways to deal with my stress. There’s always beer, and I do enjoy a pint or two on a Thursday night (or, in some cases, a Thursday afternoon, in the 45 minutes between class and work). I also tried out burning off stress at the gym, but sometimes it’s hard to exercise after that first beer.

So I’ve started Sanity Baking. My friend Jenny introduced me to the concept of Sanity Baking, her favorite method of dealing with phy666 stress. And when my co-op acquired a Kitchenaid mixer, I felt like the Sanity Baking gods were… reaching their (lady)fingers down to… soften my butter to room temperature… so to speak (I can’t even defend the words that come out of my head anymore) (note: Sanity Baking doesn’t always make you sane).

Anyway, muffins.

Grapefruit Olive Oil Muffins. Yields 18 muffins. These are only faintly sweet, so feel free to up the sugar by a little bit.

2 grapefruits
2/3 cup sugar
1/2 cup buttermilk
3 large eggs
2/3 cup extra-virgin olive oil
1 cup whole-wheat flour
3/4 cup all-purpose flour
3/4 cup oatmeal
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350F. Zest both grapefruits. In a mixing bowl, combine the zest and sugar by rubbing the zest into the sugar. Add the juice of one half of a grapefruit, buttermilk, eggs, and olive oil, and stir to combine.

Sing along if you know the words:
Sift the dry ingredients (if you are Jenny. Or dump them in the Kitchenaid, if you are me). Combine wet and dry, mix well, pour into a muffin tin lined with those muffin things. Sprinkle with brown sugar and oatmeal (optional). Bake for 16-18 minutes (long enough to do about one-eighth of a physics problem).

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6 responses to “grapefruit olive oil muffins

  1. Hi,

    I stumbled across your blog and noticed the great content on your site. I am wondering if you allow guest posts because I recently have been researching and writing about how beneficial eating healthy and living a healthy lifestyle is for someone going through the battle of cancer. I truly believe that an article on one of those two topics would mesh with your blog very well and also benefit your readers tremendously. This is an important message to get out there so please let me know if you would be interested in seeing it and sharing it with your readers.

    Thank you for all you do in making a difference,

    Jillian

  2. This is such a good idea, I love grapefruit and I’ve heard good things about using olive oil instead of butter in cakes! I’ve followed you, and I think we have some similar interests so check out my blog when you have the chance 😀

  3. High blood pressure occurs when fats, cholesterol, and nutrients in the food you eat start to accumulate along your artery walls. This narrowing of your arteries restricts the flow of your blood, increases your blood pressure and making you more susceptible to heart attacks and strokes.,

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