Sweet Wine And Red Grape Muffins Recipes

BLI'S GRAPE MUFFINS

Steps:

• Preheat the oven to 180 degrees Celsius.
• In a saucepan, heat the grapes on medium flame till most of their juice gets evaporated.
• Meanwhile, mix all the dry ingredients separately in a bowl and mix the other ingredients in a different bowl.
• Slowly, add the liquid mixture into the dry ingredients so that no lumps are formed.
• Remove the grapes from the heat and gently fold them into the batter.
• Butter the muffin baking sheet and transfer the batter into the muffin cups. Make sure that you fill them only 3/4 of the way so that when they rise, they don't fall out.
• Bake for 25 minutes to 30 minutes at 180 degrees Celsius.
• Cool for ten minutes before taking them out of the oven.
• Remove from cups and enjoy!

GRAPE MUFFINS

Steps:

• Preheat oven to 375°F Line 12 Muffins tins with paper cups.
• Combine flour, sugar, and baking powder. Make a well in the center.
• Add milk, eggs, butter and vanilla.
• Stir until ingredients are combined. Lightly fold in grapes.
• Bake 25 minutes or until golden brown on top, Cool in pan.

SWEET & SPICY PICKLED RED SEEDLESS GRAPES

Steps:

• Pack grapes into four hot 1-pint jars to within 1-1/2 in. of the top. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seed among jars., In a large saucepan, combine brown sugar, vinegar, water, wine and canning salt. Bring to a boil; cook until liquid is reduced to 3 cups, 15-18 minutes., Carefully ladle hot liquid over grape mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

ZESTOS' CHICKPEA AND GRAPE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin with butter.
• Stir all-purpose flour, whole-wheat flour, sugar, baking powder, cumin, baking soda, garlic powder, and salt in a large bowl. Blend butter into flour mixture with two knives or your fingers until mixture resembles coarse cornmeal.
• Beat milk, reserved garbanzo bean liquid, lemon zest, and egg together until smooth. Stir into dry ingredients until just moistened. Fold garbanzo beans and grapes into batter until incorporated. Spoon batter into prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.

CITRUS GRAPE CAKE

Steps:

• Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml - this will take 5-10 mins. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp flour, then shake all over the pan until covered. Discard any excess. Beat together the sugar and butter until creamy and well combined. Add the eggs, one at a time, then stir through the zests. Stir together the cooled wine and olive oil, then pour a little into the cake mix. Stir, then fold in a third of the flour and the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.
• Spoon the cake batter into the prepared tin, then smooth the surface with the back of the spoon. Scatter the halved grapes over the top, then sprinkle over the sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. Eat warm or cool. Will store in an airtight container for up to 3 days.