How often do you use grapes in baking? I can’t say I ever have before now.
To be honest, I can’t say it’ll be a regular occurrence around here either, because grapes usually disappear rapidly in their natural form. But this summer I got some wild grapes from my sister-in-law (or at least, backyard grapes, I guess that doesn’t make them wild anymore than my garden carrots are considered “wild”…what I’m trying to say is, they were SOUR.)
Sour grapes, what to do with you?
Google didn’t have many ideas either (what?! Google, don’t let me down like that again.), so I figured, like sour cherries, you must be able to roast them with a bit of sugar and come out with something delicious. Turns out it’s true.
Add some apples sautéed with butter and brown sugar, and a fluffy, lightly sweet muffin, and you have something worth photographing. Something that makes you eye your regular everyday grapes in a different way, and store them a little closer to the flour.
These muffins have a light cupcake texture, and are flavoured with a balance of sweetness and tartness that I loved. Topped with a bit of icing sugar, they were equal parts breakfast and dessert – heavier icing would definitely land these in the dessert category.
They were a nice change from our regular muffin rotation, and a fun way to use up some grapes I didn’t want to waste. Upside down muffins are a bit more work, but the cute + fun factor makes it worth it every now and then :)
- 1 cup small wild grapes, halved (or larger grapes, quartered) tossed with 2 Tbsp granulated sugar
- 1 large apple, chopped (about 1 cup)
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 1½ cups flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 4 tablespoons butter, melted
- 1 large egg
- Confectioners' sugar, for dusting
- Preheat the oven to 400 degrees.
- Toss grapes with sugar and roast on greased or parchment paper-lined baking sheet for 10-15 minutes, until most have burst.
- Meanwhile, sauté apple, butter, and brown sugar in small frying pan over medium heat until apple is softened, about 5 minutes. When softened, remove from heat, add roasted grapes to pan and stir together.
- In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.
- In a medium bowl, whisk together milk, butter and egg. Stir into the flour mixture until just combined. Do not overmix.
- Grease a 12-cup muffin tin and put a scoop of the apple/grape mixture in each cup. Divide the batter evenly among the muffin cups. Bake for 15-18 minutes, until golden and a toothpick inserted into the center comes out clean.
- Let cool on a rack for about 2 minutes, then run a knife around the edges and invert onto a rack to cool completely. Dust with confectioners' sugar before serving, or for dessert, serve with whipped cream.
Adapted from Rachael Ray.