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Don't knock 'em until you try 'em!

Muscadine are NOT your run-of-the-mill grapes! Hearty and fleshy, they are great for cooking and are fabulous in baking recipes- used much like a berry!


Muscadine Muffins

1 stick + 1 Tbsp. butter, melted
¼ cup + 2 Tbsp. sugar
1 large egg
½ cup milk
1 ½ cups all-purpose flour, spooned and leveled
1 ½ tsp. baking powder
½ tsp. + 1/8 tsp. Kosher salt
1 Tbsp. lemon zest
1 cup muscadines, seeded and quartered

  1. In a large bowl, combine 1 stick butter, ¼ cup sugar, egg and milk. In a medium bowl, whisk together flour, baking powder, ½ tsp. Kosher salt and zest. Add dry ingredients to wet ingredients, mixing until just combined; fold in muscadines.
  2. In muffin tins that have been buttered and dusted with flour, spoon dough to 12 cups. In a small bowl, stir together remaining butter, sugar and salt; brush over muffin batter. Bake in a preheated 400° oven until golden, 20 to 25 minutes. Let cool 5 minutes in tins; transfer to a wire rack to cool completely.

(recipe courtesy of The Wright Recipes)


ENJOY!! xo