Makes 6 jumbo or 12 regular sized muffins
Here is the original recipe for Individual Grape and Vin Santo Cakes on epicurious.com.

Note: The original recipe calls for a jumbo/Texas muffin pan. Since I don't have one, I used a 12-cup regular muffin tin. I was only able to fill 11 cups, so I filled the 12th cup with a little water while they were baking.

1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
2/3 cup plus 2 tablespoons granulated sugar, divided
2 large eggs
1 tablespoon orange zest
2/3 cup sweet wine (I like Rieisling and Muscata)
1 cup seedless red grapes

confectioners' sugar for garnish

1. Place a rack in the middle of the oven, and preheat to 375 degrees F.

2. Whisk together flour, baking powder, baking soda, and salt.

3. Beat butter with 2/3 cup sugar using an electric mixer on medium speed, until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in zest.

4. Add flour mixture in two batches, alternately wtih wine, beginning and ending flour, mixing until just incorporated.

5. Toss grapes with remaining tablespoon flour, then fold into batter.

6. Divide batter among muffin cups. Sprinkle with remaining 2 tablespoons sugar. Bake until golden and springy to the touch, 18-20 minutes. Cool in pan 5 minutes, then loosen with a knife, and remove. Cool to warm, 5-10 minutes more. Dust with confectioners' sugar before serving.

-Recipe courtesy of Susan Russo at Food Blogga

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