First of all, I want to thank Jonathan, the MVP for trying all 8 of the test muffins, cakes, bundts, etc. it took me to get this recipe right. I was planning to share a recipe like this WAY back in the month that I started – August/September. But back then, I was trying to make it with tangerines and just could NOT get them to taste anything like citrus. In one of the outtakes of this recipe, I frustratedly pulverized an entire tangerine, peel and all, put it into the dough, and still couldn’t taste the fruit. Talk about stressful.
To give you, dear reader, a sense of the scope of my tries, know that I’ve made this recipe with full fat Greek yogurt and nonfat Greek yogurt, European-style butter and unsalted plain butter, buttermilk, tangerines, creme fraiche, etc. etc. And finally, after 8 tries, we have a winner!
“Why didn’t you just give up after … # of tries?” someone might ask.
Well that’s a great question.
I think it’s because I’m obsessed with lemon poppyseed muffins, the idea of using alternate citrus to make them, and the fact that for every test run, the people I fed it to all said they loved the texture of the muffin, but the flavor wasn’t quite right. After a record-breaking number of tries – I have it!
Blood oranges are definitely the star of the season right now. Their reddish-purple color is exciting. It’s like they are disguising themselves as grapefruits but are much tastier, and sweeter. Whole Foods describes them as having a “hint of raspberry” which I think would actually be a great flavor combo idea: raspberry & blood orange…hmm…