Pink Grapefruit Buttermilk Muffins

• FOR THE MUFFINS:
• 1/2 cups Butter, At Room Temperature
• 1 cup Sugar
• 2 Large Eggs, Separated, At Room Temperature
• 1/2 cups Freshly Squeezed Pink Grapefruit Juice
• Zest Of One Pink Grapefruit (about 1 1/2 Tablespoons)
• 1 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 3/4 cups Buttermilk
• FOR THE GRAPEFRUIT SUGAR
• 2 teaspoons Pink Grapefruit Zest
• 1/4 cups Sugar

1. Preheat the oven to 350 F.
2. Cream the butter and sugar in a large bowl for several minutes until light pale and fluffy. Add the egg yolks and beat until combined. Add the grapefruit juice, zest, and vanilla extract and beat until combined.
3. In a separate bowl, combine the flour, baking powder, baking soda and salt. A bit at a time, carefully fold the flour mixture into the batter using a rubber spatula. Add the buttermilk between flour additions. Some lumps are fine. Be careful not to over-stir.
4. Beat the egg whites until soft peaks form. Using a rubber spatula, carefully fold the egg whites into the batter, again being careful not to over-stir. Spoon the batter into the muffin tins about 3/4 full.
5. Using your fingers, combine the grapefruit zest with the sugar in a small bowl. Sprinkle the grapefruit sugar on top of the muffins.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

muffins, butter, sugar, eggs, freshly squeezed, vanilla, allpurpose, baking powder, baking soda, ubc, buttermilk, sugar, ubc

Taken from tastykitchen.com/recipes/breads/pink-grapefruit-buttermilk-muffins/ (may not work)