Ruby Red Grapefruit Muffins

• Two 12-cup muffin pans, 16 cups greased

Muffins:

• In a small saucepan, combine 1/4 cup (60 mL) of the sugar, grapefruit zest and grapefruit juice. Bring to a boil over high heat. Reduce heat to low and simmer, stirring, for I to 2 minutes or until sugar has dissolved. Remove from heat and stir in butter until melted. Let cool to room temperature.
• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together flour, baking powder, baking soda, salt and cardamom.
• In a medium bowl, whisk together the remaining sugar, the grapefruit mixture and eggs until well blended. Whisk in yogurt and milk until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among prepared muffin cups.
• Bake for 16 to 21 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool while you prepare the glaze.

Glaze:

• In a small bowl, combine confectioners' sugar, grapefruit zest, grapefruit juice and salt until blended. Spoon over warm muffin tops. Let cool.