Camp Cook­ing VIV MOON

CURE THE SWEET-TOOTH CRAV­ING WITH CAMP OVEN MUFFINS.

4 x 4 Australia - - Contents - VIV MOON

IN­GRE­DI­ENTS Serves 8

4 tbsp but­ter, melted 1 cup caster sugar 1 egg, beaten 1 cup milk 1 cup fresh blue­ber­ries (frozen work well, too) 2 cups plain flour 2 tsp bak­ing pow­der Pinch of salt Fresh cream, to serve

DI­REC­TIONS Prepa­ra­tion time: 15mins Cook­ing time: 25-45 mins, de­pend­ing on heat of coals

• Start a fire and have some coals ready. • Re­heat camp oven so it’s hot when you add the muf­fin mix. • You need a small camp oven (or use a cake pan, oven­proof dish or high­sided enamel dish that fits in­side your camp oven). If you use a large camp oven or bak­ing dish you’ll have a pan­cake, not a muf­fin. • Line your camp oven (or bak­ing dish) with bak­ing pa­per all the way up the sides of the oven, to pre­vent the sides from burn­ing. • Sift the flour, bak­ing pow­der and salt into a bowl and set aside. • In a sep­a­rate bowl, sprin­kle the blue­ber­ries with about 1tbsp of plain flour and mix gently to coat and set aside. This will stop the berries sink­ing to the bot­tom of the bat­ter. • In an­other large basin, mix the but­ter and sugar to­gether un­til it has turned slightly creamy. • Add the egg and milk then stir un­til ev­ery­thing is well com­bined. • Add the sifted flour, bak­ing pow­der and salt to the wet in­gre­di­ent mix. Gently fold and mix un­til it all comes to­gether. Don’t over-mix or you’ll have a heavy muf­fin. Treat it like scone dough. • Add the floured berries and fold them through gently so they are evenly spread through­out the bat­ter. • Spoon this bat­ter into your pre­pared camp oven or bak­ing dish. • If us­ing a bak­ing dish, place it on a trivet in­side the camp oven. • Put the lid on the camp oven and then place the oven on a bed of coals over a medium heat for about 25-30 min­utes. Add some coals on the lid.

VIV’S HINTS

COOK­ING time will de­pend on the heat gen­er­ated from the coals. When bak­ing this muf­fin I had to re­place the coals three times be­fore the muf­fin was prop­erly cooked.

The muf­fin turned out great; in fact, I’d say the slower cook­ing worked well. And while the sides of the camp oven looked burnt, the muf­fin, while well-browned on the out­side, wasn’t burnt.

If you cook it too fast, all you’ll get is a burnt muf­fin on the out­side and un­cooked bat­ter on the in­side. In­ter­est­ingly, tak­ing the lid off a few times to check didn’t seem to af­fect how the muf­fin cooked – it still rose nicely, with a good tex­ture.

The muf­fin is ready when the top is firm to touch and it’s cooked through – find out by in­sert­ing a skewer or knife in the mid­dle – if it comes out clean, it’s cooked.

When cooked, re­move from the camp oven (or bak­ing dish) and let the muf­fin cool a lit­tle be­fore serv­ing with a dol­lop of cream. It was still good the next day for morn­ing tea.

Don’t use canned blue­ber­ries, as they are way too moist. The orig­i­nal recipe – which I came across while in South Africa – said to mix the muf­fin in a potjie (camp oven). But hav­ing baked it, I think it would be much bet­ter to make as I have here.

WEB­SITE OF THE MONTH

GO­ING with the South African theme, you’ll find loads of potjie recipes here: www.potjiekos­world.com

For more great recipes: Check out Ron & Viv Moon’s web­site at www.guide­books.com.au Fol­low their Face­book page: www.face­book.com/moon­ad­vpub

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