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BBQ Blueberry Muffins




Source of Recipe


Jane Milton


Recipe Introduction


Ever wondered why barbecued food really does taste better? One of the reasons is that when you cook outdoors the air which circulates your food has more moisture than the air in a conventional oven so things stay moist and light. These muffins are great to cook on a barbecue (you need to have a lid so the hot air can circulate round them) and you can also cook them in the oven at Gas mark 5 190c. Great for breakfast or for dessert- very moreish.


List of Ingredients




75g/ 2 ¾ oz unsalted butter, softened
200g/ 7oz caster sugar
1 tsp Pure Vanilla Extract
3 medium eggs
225g/ 8oz plain flour, sieved
2 tsp baking powder
1 tsp ground cinnamon
100ml/ 3 ½ fl oz milk
150g/ 5 ½ oz Dried Blueberries

Recipe



1)Set up your barbecue so there are coals on either side and a space in the centre. Light the barbecue and place on the cooking grate . Don’t be tempted to start cooking until all the flames have died away and the coals are just glowing.
2) Line a 12 cup muffin pan with paper cases or lightly oil each of the cups.
3) In a food processor or by hand beat together the butter and sugar until light and fluffy. Add the vanilla extract and then add eggs one at a time adding a spoon of the flour with each to ensure it does not split.
4) Combine the remaining flour, baking powder and cinnamon and add to the mixture , mixing thoroughly to ensure no lumps or pockets of flour remain.
5) Gradually add the milk and then finally mix in the dried blueberries.
6) Transfer the mixture to a measuring jug ( for ease of filling muffin cups) and pour it into each of the muffin cups until they are ¾ filled.
7) Place in the centre of the barbecue so it is not directly above the coals- this is called indirect heating and can be done on any lidded barbecue when food will be cooked for more than 30 minutes, ensuring it cooks well right through without burning on the outside.
8) Replace the lid and allow to cook for 30-35 minutes until golden, well risen and a small knife inserted into the middle of a muffin comes out clean.
9) Carefully remove from the bbq and lift them out of the tin.

Tip: I like the compound briquettes best and find that paying a bit more for them means they contain less sand and fillers so they burn hotter and for longer- experiment until you find a brand you like. Never use briquettes impregnated with fuel to make them light easily as they will often taint your food.

Tip: the best bbq gadget I have ever bought is called a chimney starter- fill it with coals, place a fire lighter at the base and light it- leave it for 20 minutes and then the coal will be ready to use- it works like a chimney to accelerate the burning time and also gives you a measured amount every time.



To make savoury muffins mix up a pack of Cornbread and add about 50g/ 2oz Hatch Select sliced jalapenos, roughly chopped and 75g/ 2 ¾ oz Fire Roasted Yellow & Red Peppers. Mix as per instructions and then pour into muffin tins as before. Cook for 35 minutes or until golden on top and a knife inserted in the middle of a muffin comes out clean.