• Preheat oven to 400 F (200 C).
• Line muffin tins with paper cups.
• Combine flour, sugar, baking powder and salt. Make a well in the centre.
• Add buttermilk, beaten egg and melted butter. Stir until ingredients are just combined. Lightly fold in grapes.
• Bake 25 minutes or until golder brown on top. Cool in pan.
• Makes 12 muffins. The light, fluffy cake is complemented by the crisp, clean, intense grape flavour from the grapes. ENJOY!

Fresh grapes add a tasty twist to these moist and yummy muffins.

1. Preheat oven to 375°F (190°C).
2. Spray muffin tin with cooking oil spray.
3. In bowl, combine flour, sugar, baking powder, soda and salt.
4. In separate bowl, mix egg, bananas and melted butter until well blended. Fold in grapes.
5. Carefully add dry ingredients to banana-grape mixture, stirring just to combine.
6. Place approx ¼ cup of mixture into each of 12 muffin cups.
7. Sprinkle muffins with topping made by combining 2 Tbsp flour, 2 Tbsp sugar and 1 Tbsp butter.
8. Bake for 20 minutes or until golden and toothpick inserted into muffin comes out clean.

Makes 12 large muffins

Nutritional analysis per serving

Calories per muffin	213
Protein	2.8 g (5%)
Fat	9 g (38%)
Carbohydrate	32 g (52%)
Fibre	1.5 g
Sodium	196 mg

Each serving provides ½ serving of fruits and vegetables

• Preheat oven to 275 F. (140 C). Line a baking tray with parchment paper.
• Place egg whites in a large bowl. Beat at high speed with an electric mixer with whip attachments until frothy. Continue beating as you add the salt and cream of tartar. When whites are nearly stiff, start adding 1 cup (250 mL) sugar as you beat. Continue beating about 1 minute or until a very stiff and glossy meringue has formed. Use a plastic spatula to transfer the meringue to the middle of the parchment-lined tray. Swirl into a circle (or any desired shape), slightly hollowing out the centre.
• Bake 1 hour. Turn off oven and leave pavlova in oven for another hour to dry out. Gently remove from parchment paper to a plate. Use within 3-4 hours to avoid major cracking.
• Combine grapes, golden sugar, peel and cornstarch mixed with juice in a small saucepan over medium heat. Cook, stirring, just until grapes start to split and mixture has thickened. Cool completely.
• When ready to serve, beat cream until stiff, beating in remaining ¼ cup (60 mL) sugar at the end. Pile cream and cooked grape mixture into the pavlova. Serve at once.
• Makes 4 - 6 servings.

• Mix corn starch and sugar together, add grapes and mix.
• Put water in saucepan.
• Add grapes and sugar and mix.
• Cook over medium heat until thick and clear stirring carefully.
• Cool well.
• Buy tart shells or make your own from your favourite pastry recipe.
• Bake.
• Cool.
• When ready to serve put grape filling in tarts.
• Serve with whipped cream, whipped topping or ice cream.

• 19 oz or 3 cups All purpose flour
• 4 tbsp sugar
• 1 tbsp Instant Yeast
• 1 1/2 Tbsp sea salt
• 1 cup homogenized milk
• 2 large eggs
• 5 oz soft butter
• fine zest of one lemon
• 2 cups grapes
• 2 tbsp lemon juice
• 3 to 4 Tbsp coarse sugar

In a large mixing bowl with a bread hook attachment, combine flour, sugar, yeast and sea salt. Beat on low speed until well incorporated add milk and eggs. When all the flour is moistened, increase to medium speed and beat for 4 to 6 minutes or until the dough starts to become smooth, shiny and slightly stocky to touch. Add butter and beat for a further 4 to 6 minutes or until butter is well mixed into dough. Transfer to a lightly oiled bowl. Cover with plastic wrap. Allow to proof for 1 hour or until double in size.

When dough has doubled, transfer to a well greased baking sheet and evenly press out with fingers to spread out through baking sheet. Let rest for 15 to 20 minutes to allow to rise slightly.

Mix together sugar and lemon zest. In a mixing bowl, toss grapes with lemon juice. When well coated, transfer to sugar lemon mixed and toss to coat well. Add grapes to surface of dough, spreading out and pressing down grapes into dough. Brush with egg wash and sprinkle generously with coarse sugar. (For a savoury option, use coarse salt)

Cover with plastic wrap and allow to rest 30 to 45 minutes for dough to proof. Before transferring bread to a preheated 375F oven, press down any grapes that may have risen out of the dough. Bake 20 to 30 minutes or until deep golden brown.

• 1 1/2 cups all purpose flour
• 3 tbsp sugar
• 7 tbsp cold shortening
• 5 tbsp cold butter
• 6 tbsp ice water
• 1 1/2 cups blanched almonds
• 1/2 cup sugar
• 1/2 cup soft butter
• 2 large eggs
• 1 tsp vanilla
• 3 cups grapes
• 6 tbsp all purpose flour
• 6 tbsp brown sugar
• 2 tsp cinnamon
• 4 tbsp melted butter

In a food processor with blade, mix together flour and sugar. Add shortening and butter; pulse until a sand consistency. Slowly add ice water and pulse until dough is just combined. Do not over mix. Remove dough and place onto wax paper. Flattened into a round disc, 1-inch thick; wrap and chill for 30 minutes.

On a lightly floured flat surface, roll out dough to 1/8th inch thickness and transfer to a 10-inch fluted springpan with removable bottom. Chill for 15 minutes in refrigerator

In a food processor, add the blanched almonds and pulse until fine. Remove and set aside. Add sugar and butter to processor and pulse until fluffy. Add eggs and vanilla; process until well blended. Add almonds and process until well blended. Transfer and spread out filling over the bottom of the crust.

Toss grapes with cornstarch until well coated. Spread over almond filling. Mix together remaining flour, brown sugar, cinnamon and melted butter until crumbly consistency. Sprinkle over grapes.

Place springpan onto a baking sheet and place into a preheated 375F oven. Bake for 50 minutes to 1 hour, or until crust is golden brown.

Remove and allow to cool before serving. Garnish with whipped cream.