photo by Charles Masters
food styling by Chelsea Zimmer
yield
Makes 12 muffins
active time
20 MIN
total time
45 MIN
If you don't want to heat up your house with the oven, you can bake any muffins on the grill but the lightly smoky flavor that the grill imparts is especially nice with corn-based ones. Because keeping the grill at a steady temperature can be tricky, the baking time can vary, so keep an eye on the muffins. For the best muffins, be sure that the entire pan is not set over direct heat (otherwise, the bottoms will burn).
Ingredients
Preparation
Set up a grill for indirect grilling, with only half or two-thirds of the burners lit on a gas grill or with the coals on one side. Bring the grill temperature to about 450°. Line a 12-cup muffin tin with paper or foil liners.
In a large bowl, whisk the flour with the cornmeal, salt, baking powder and baking soda.
In a medium bowl, whisk the sugar with the eggs, sour cream and butter; mix into the dry ingredients, then fold in the apricots and pistachios. The batter will be quite thick.
Spoon the batter into the muffin cups, filling each cup almost to the top. Set the muffin tin on the unlit side of the grill, close the lid and bake the muffins for 20 to 25 minutes, keeping the grill temperature between 400° and 450° and turning the pan once halfway through. The muffins are done when they are lightly browned on top and when a toothpick inserted in them comes out with a few moist crumbs attached.
Carefully transfer the muffins to a rack and let cool slightly. Serve warm or at room temperature with yogurt.
Note: Alternatively, you can bake these muffins in a 375° oven for 16 to 18 minutes.
my notes
via Epicurious.com: New Recipes http://ift.tt/1Bm0Olr
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