Problems With Kidde Fire Alarms Chirping

with sunlight

pushes this sun shrouded in clouds and light
recent weeks,
that lasts longer and has the flavor of summer sunsets, nags the desire of dresses sprinkled with a thousand colors, walks without rubbing your hands to warm them from the grip of cold, light chatter with a friend on a wall hanging that plunges into the river or in my favorite coffee.
however, if the desire for warm breeze you feel you can not forget that we are just the beginning of March! and so I decided to brush up a bit 'pink grapefruit from the banquets of the market smile perched with their colorful attractive roundness.
Today's recipe comes to reality for a whole cake but I preferred to fit the muffin molds, although I nn is neither a lover nor the shape of muffins, to keep a little '+ long, since the lack of a brother and parents cakes are lazy to go out of my kitchen.
are soft and will remain soft for several days, do not worry who is not a lover of the bitter, the pamplemussi , call them are so sweet and there is only bite on the sidelines of a thin layer of citrus fruit that fits well with the sweetness of the mini cake.
for those who despite the forced inaction goes to see a super thank you! and some pictures of my new neighbor!

For 9 pamplemussi

200 grams flour 2 Tbsp baking powder tea / cream of tartar 1 pinch salt

150 gr greek yogurt or yogurt
150 g caster sugar 2 eggs

the rind of a grapefruit, I used a grapefruit
vanilla extract 80 ml

oil juice of 1 grapefruit is part
with the dry ingredients: flour, yeast and pinch of salt in a bowl.
and then wet ingredients: yogurt, granulated sugar, eggs, vanilla and zest finely chopped grapefruit and grapefruit juice. In this respect, after having washed and picked grapefruit peel with a vegetable peeler (being careful not to scrape the white part which is the most bitter), I boiled water in a saucepan and, once you reach the boil, I surrounded by the skin. I leave in the pan until it reaches a boil again, calculating a couple of minutes and then fetch the skin. QST operation can be done two or three times, I sn limited to one because in my case, not grapefruit was bitter and in any case, my preference for qst flavor.
add the dry mixture to wet mixture, and mix gently.
pay on muffin molds, greased and floured (I have them brushed with oil and floured) and bake at 180 degrees for about twenty minutes. The sweets are ready
qd skewer, as we know, comes out clean.
Prepare the glaze .

vanilla icing sugar to taste lemon juice / grapefruit
3 tablespoons lemon juice (if preferred opp 3 tablespoons grapefruit juice) and sugar to taste to achieve a smooth, creamy consistency.
once cooled on a wire rack and pour the glaze or decorate with colored balls with grapefruit peel, cut into julienne, thin thin.
are kept away tasty for at least 3 days.