Okay, so it wasn't planned that way. Mid-bake of the first batch, my oven crapped out, filling my kitchen with a noxious gas smell and that irritating clickclickclick of a busted ignitor. As luck would have it, my boyfriend and I purchased a new BBQ over the weekend, and waste not want not, the muffins were completed on the grill.
But they turned out amazing! The perfect crunchy top with a sweet and refreshing lemon flavour. I've included instructions on baking the muffins both on the bbq and in the oven, although if you're able, I recommend giving them a try on the grill, if not just for the hell of it.
Barbecued Lemon Poppyseed Muffins
recipe adapted from Chatelaine
2 large lemons, or 3 smaller ones
1-1/4 cups granulated sugar
3 cups all-purpose flour
3 tsp baking powder
1 tsp baking soda
dash of salt
3 tbsp poppy seeds
1-1/4 cups milk
1/4 cup melted butter
Grease 12 muffin cups or line with paper cups (do not line if using the grill!).
Finely grate peel from lemons, and juice them too.
Mix half of the peel with 2 tablespoons (30 mL) sugar and set aside to sprinkle over muffins. Measure out 1/2 cup (125 mL) juice and stir in the remaining peel.
Whisk the flour with the remaining sugar, baking powder, baking soda, salt and poppy seeds in a large mixing bowl. In a small bowl, whisk together the egg, milk, lemon juice and butter. Milk may curdle when mixed with lemon juice, so don’t be shocked or surprised. Immediately stir egg mixture into flour mixture just until combined.
Spoon into muffin cups. Sprinkle tops with lemon-sugar mixture.
Turn all burners to high, and close the bbq lid until the temperature reaches 350F. Turn off two burners on one side, and place the cupcake tray on the side without the flame.
Close the lid and let cook for 10-15 minutes, rotating halfway to ensure even baking.
Be sure to check them frequently, and the temperature, too!
Preheat oven to 375F (190C). Place the muffin tray in the centre of the oven and bake for 20-25 minutes.