I believe that Argentina, the country where I’m living at the moment, is one of the few countries in the world where Monsanto can easily do advertising in the major media: radio, television etc. It is – institutional advertising based on corporate responsibility to create a better world.
I say no more, I do not know what say more. With the revenues in dollars substantially from soy OGM, Argentina has left behind the worst economic and institutional crisis ever, in a record time. Soybeans, corn and little else are the products that make in this country the difference between crisis and welfare (relative and poorly distributed) . And they’re all GMOs. Then there is the question of gallons and gallons of glyphosate, a herbicide considered carcinogenic by health institutions and defended to the death by Monsanto, the war seems to be long and tiring.
Products from Argentina go to all over the world, typically they are become feed for animals that we eat, even in Italy.
I am not a fanatic anti GMOs, but when in doubt I made a giant order of organic fruit and vegetables (I hope it is seriously organic) and, of course, the choice depends on the season and availability. End result: I received a flood of grapefruits.
We ate them raw, cooked, in a salad, then not knowing what to do I thought of a sweet and I found a recipe for gluten free muffins with grapefruit in A Beautiful Mess. And here it is, in a gluten free version with little changes.
It is an easy recipe, original, an almost bittersweet.
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GLUTEN FREE MUFFINS WITH GRAPEFRUIT
Preparation time: 10 minutes
Rest time:
Cooking time: 35 min
Difficulty: Very Easy
Ingredients for 8 muffins medium sized:
200 g of cane sugar
200g butter, softened
3 eggs
1/4 teaspoon of orange blossom extract*
200 g of gluten free flour (I used a mixture of 100 g of rice flour* and 100g of manioc starch* )
10 g of baking powder*
a pinch of salt
2 grapefruits
*gluten free
You need:
A large bowl
Electric beater
A sieve
A spatula to mix
Muffin moldes
A cutting board
A knife
Baking paper
Instructions:
Preheat the oven to 180 degrees C /350 d F.
In a bowl beat the butter and sugar until it forms a cream.
Add eggs, one at a time and then the orange blossom extract, stirring well to combine ingredients.
Add the flour sifted with baking powder and a pinch of salt, stirring with a spatula.
Fill the muffin molds until the center.
Peel the pomelos and slice thinly.
Remove the seeds.
Place a slice of grapefruit on the mixture into molds, if they were too big cut edges of the slices.
Bake in preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean.
If the slice of grapefruit it’s overcooked, cover the molds with a sheet of baking paper.
Remove the muffins from the oven, let cool well and then gently unmold.
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If you want to do it with Thermomix:
1. Combine butter and sugar in the bowl: 2 min, 4 Speed
2. Add the eggs, one at the time, and the orane blossom extract without stopping the blades: 1 ‘min, Vel 3
3. Add the flour sifted with baking powder and a pinch of salt and stir 2 min vel 3/4
Fill the muffin molds until the center.
Peel the pomelos and slice thinly.
Remove the seeds.
Place a slice of grapefruit on the mixture into molds, if they were too big cut edges of the slices.
Bake in preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean.
If the slice of grapefruit it’s overcooked, cover the molds with a sheet of baking paper.
Remove the muffins from the oven, let cool well and then gently unmold.
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