I love grapes. My favourites are the blue coronation grapes. I love that tart/sweet taste that comes in every bite of these blue beauties. Each fall I eat many a pound of fresh grapes and then I start freezing as many pounds as I can crowd into my freezer. I am fortunate enough to live where they can grow and I appreciate having locally grown grapes through the winter months. Besides eating grapes on their own or adding them to fruit salad I like to bake with them. Here's one recipe I enjoy.
1-1/2 cups orange juice (fresh or from concentrate)
1/3 cup oil (I use grape or olive or coconut)
1/3 cup pure maple syrup
Grated zest of one orange (organic!)
2 cups whole wheat flour
1 cup rolled oats (not quick oats)
1-1/4 tsp. baking soda
1/2 tsp. fine sea salt
1 cup fresh or (thawed) frozen coronation (seedless) grapes
- Preheat oven to 350 F. Lightly oil a 12- cup muffin pan.
- Put the orange juice, oil, syrup and orange zest into a medium bowl and whisk until well blended.
- Whisk the dry ingredients together in a large bowl until combined.
- Add the wet ingredients to the dry using as few strokes as possible to avoid overmixing. Fold in the grapes.
- Fill muffin cups about three quarters full with batter.
- Bake for 20-25 minutes and then let the muffins cool for 5 minutes before removing them from the pan.
** This recipe is an adaptation from the Blueberry Orange Muffin recipe in John Robbins' book, May All Be Fed.