From the Galley

Berry Muffins – Christine’s recipe

Listen to or read the recipe that Christine uses to bake the muffins she makes on board the David B.

Hello!

I’m often asked, “Christine, do you share your recipes?”

To which I, reply, “Yes, but I don’t have many of them written down.”

So, I am beginning an effort to share some of my most requested recipes while at the same time, I’m also going to attempt to do some culinary storytelling.

I believe that one of the many elements that make a trip on the David B an amazing experience is the food I cook.  Food brings us together, whether it’s at the dining table or a little something I set out to snack on, when we share food, we nourish both our bodies and our connections to other people.

So, first up on this endeavor is a base muffin recipe that works for raspberry, blueberry, blackberry, or any mix of berries. This recipe in its simplicity gives you a chance to experiment and play around with the ingredients.

I hope you’ll sit back, grab a 3×5 card and a favorite mixing spoon, and get ready to bake some berry muffins.

Morning Berry Muffins

As the cook on board the David B I have several things that I deeply enjoy making, and one of those things is the pre-breakfast muffins. There’s a certain alchemy that happens as I melt the butter and mix the ingredients all the while the wood-fired cookstove stove crackles in the background. The unpredictability of the Sweetheart’s (Yes, that’s the oven’s given name.) way of fluctuating from fiery heat to a cool burn turns each morning’s muffin baking session into an adventure of its own. Unlike a conventional oven where you can simply turn a dial or press in a number to set the temperature, cooking with the Sweetheart requires a more intuitive touch and one that still keeps me on my toes after all these years.

On days when the Sweetheart is particularly spirited, and Jeffrey is ready to raise anchor while the muffins are still in the oven, I need to remember to shield the muffins from too much heat while I’m away and on anchor duty, or if on my way back to the galley, I’m distracted by a bear on the beach or a nearby whale and forget to hurry back to the galley. So, before I head out on deck, I move the muffins to the middle rack and maybe even turn the pan around, then take a sheet pan and set it on the upper rack. This diffuses the heat and helps to prevent burning the tops. More than once I’ve forgotten this step and have returned to the galley with an oven full of sad blackened pastries that have to be remade.

My approach to recipes, much like my approach to life, isn’t always by the book. It’s often guided by intuition and improvisation. The recipes that I began my career with have long been lost or transformed through countless voyages. My galley has become a place of culinary anarchy, where the rules of baking are flexible and the ingredients on hand become the stars of the show.

Okay so, with that, I’m ready to share the recipe for berry muffins that I use on the boat. This recipe is as close to standard as possible. I consider it a base that welcomes raspberries, blueberries, blackberries, or any combination you fancy. I have many other variations on this base, but I’ll save those for a later time.

Berry Muffins Recipe:

Preheat a conventional oven to 425 degrees F (220 degrees C).

What You Need:

• Medium mixing bowl
• 24-count mini-muffin pan
• Pan or bowl for melting butter
• Wooden spoon
• Two small spoons – for dividing out the batter
• Spray oil

Ingredients:

• 1 stick Butter, melted.
• 2 Cups All-Purpose Flour
• ¼ Cup Granulated Sugar
• ¼ Cup Brown Sugar
• 1 tablespoon Cinnamon
• 2 teaspoons Baking Powder
• 1 Cup Berries (choose from raspberries, blueberries, or blackberries, or a mix)
• 1 Egg
• ½ to ¾ Cup Whole Milk (adjust as needed)

Steps:

• Coat the muffin tin with non-stick spray oil.
• Melt the butter on the stovetop or in a microwave.
• In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and baking powder.
• Gently fold in the berries of your choice.
• Into the dry mixture, stir in the melted butter, egg, and then the milk. The trick is not to overmeasure the milk—add just enough to form a thick, spoonable batter.
• Distribute the mixture evenly among the muffin cups. If there’s extra batter, pour it into a ramekin or another oven-proof dish to bake alongside the muffins.
• Bake until the tops are golden, and a toothpick inserted into the center comes out clean. Begin checking in about 10 minutes, but know that your own oven’s whims will dictate the exact timing.
• With a hearty “Bon Appétit,” enjoy these muffins that hold within them the spirit of the sea and the warmth of the David B’s heart.
• Remember that the joy in this recipe lies as much in the process as in the final product. It’s about adapting to your environment and embracing the journey. Enjoy your baking!