There is a very good reason why you need to learn how to nail this recipe. One night, around the campfire, you’ll be able to casually mention that you’ll serve freshly baked blueberry muffin with breakfast in the morning. No one (except the other enlightened braaiers who’ve read this book) will take you seriously. Until the next morning that is, when you do exactly that.
- 3 tots butter (melted)
- 1 cup caster sugar
- 1 egg1 cup milk
- 1 cup fresh blueberries (or frozen, whatever is available)
- 2 cups cake flour
- 2 tsp baking powder
- pinch of salt
- fresh cream (to serve)
- Mix the butter and sugar together in your cold potjie. Stir vigorously until they are well combined and no amount of stirring will persuade them to combine anymore.
- Add the egg and milk, and again, stir until everything is well and truly combined.
- Sprinkle the berries with a bit of the flour (about 1 tot), and keep to one side for now.
- Add the rest of the flour, baking powder, and salt to the wet mixture in your potjie and mix, but this time don’t overdo it. Mix as little as possible to just get it to all come together.
- Add the floured berries and stir them in gently. Again, not too much mixing, just a few stirs so that the berries are combined with the rest of the batter.
- Cover your potjie with the lid and bake on medium heat for about 20 to 25 minutes. Place some coals under the potjie and a few on the lid as well. The muffin is ready when the top is firm to the touch and it is cooked through. Insert a skewer or knife in the middle and if it comes out clean, you know it is cooked.
- Serve warm from the potjie with some fresh cream.
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