A day in the life of a liveaboard, part 7

It's only mid-November, and Thanksgiving is not until next week, but old man winter is showing up a little early for the party. With temperatures in the low 30s and 40s F the last several days, baking is the perfect solution to keep the boat warm. I was craving for some homemade cookies and muffins anyway. My go-to muffin recipe is from an old issue of Cook's Illustrated Magazine. I've baked from other recipes, but this one is a keeper (recipe below).

Orange Poppy Seed muffins

After five consecutive days of cold and dreary weather, the sun finally came out today. With a high of 58 F this afternoon, we seized the opportunity to kayak across the river to see some of the last traces of fall colors.

Kayaking across the river (Hales Bar Marina in the background)

This is it. Most leaves were gone.

Avid fisherman Mark is out no matter what the weather. 

Back on the boat, we enjoyed an afternoon snack of muffins with green tea.

muffins with green tea

Master Recipe for Basic Muffins [print recipe]

Cook's Illustrated Magazine, Feb 1997

Serves: 12 muffins

Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoon unsalted butter, softened
1 cup minus 1 tablespoon granulated sugar
2 large eggs
1½ cups plain low-fat yogurt
Vegetable cooking spray or additional unsalted butter for muffin tins

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.

2 Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.

3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among the cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

For Lemon Poppy Seed

Follow Master Recipe for Basic Muffins, adding 3 tablespoons poppy seed to dry ingredients and 1 tablespoon grated lemon zest to butter-sugar mixture. While muffins are baking, heat ¼ cup granulated sugar and ¼ cup lemon juice in small saucepan, until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins and serve

Cook's Note: I used orange, and I halved the recipe because I have a small convection oven.

Have a great Thanksgiving, y'all!

This post is shared on Weekend Reflections, Through My Lens and Our World Tuesday.

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