Makes 12

Living in Sonoma county, in the heart of California’s premium wine country, and the original home of Zinfandel, I am constantly looking for ways to use grapes and wine. These delicious muffins make good use of both. You may use any full bodied, red wine however, I have a prodigious for Zinfandel. The grapes should be a red or purple seedless variety. These muffins are delicious, but the color is a bit strange.

½ cup sugar

½ stick of butter or margarine, softened

2 eggs

1 cup chopped seedless red or purple grapes

2 cups all-purpose flour

4 teaspoons of baking powder

1 teaspoon ground nutmeg

½ teaspoon ground cardamom

2/3 cup full bodied red wine

Bakers' syrup

Preheat the oven to 425°. Prepare the muffin tins by wiping with vegetable oil or spraying with non stick spray. In a large bowl, cream the butter and sugar together with a wooden spoon. Add the eggs and whisk until thoroughly incorporated. If the grapes are small, cut them in half. If they are large, quarter them. Add the cut grapes to the bowl and mix. Sift all dry ingredients together and add to the bowl along with the wine. Mix only until the dry ingredients are jut moistened. Remember, a few lumps are O.K. Divide among the prepared pans and place on the center rack in the preheated oven. Bake for twenty to thirty minutes or until a slim bamboo skewer inserted into the center of a muffin comes out clean. As soon as they come out of the oven, paint liberally with warm bakers syrup. Allow to rest for two to three minutes before removing from the pans. 

These delectable muffins are perfect for a lazy Sunday brunch with someone special.