Breakfast Cuppies

 I've been re-reading the Corrina Chapman mysteries and she always makes me want to bake. I can feel myself drawn into the kitchen ready to experiment and play with all the ingredients that make baking so magical. Flour, butter, sugar and eggs are the base for so many amazing treats that it boggles the mind.

Today I woke up with the urge to make something, anything, that would warm up my kitchen and let me just be in the space of quiet joy that I find when I am really present in the kitchen, in the moment. Here is the recipe for Dried Cranberry Breakfast cupcakes or if you prefer, cupfins. Don't be afraid, be patient. Baking requires you to be calm and not rushed!

1/2 cup butter, soft
1/2 cup + 1 tbsp turbinado sugar
2 eggs
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 cup whole milk
1 cup dried cranberries

First, put the cranberries into the milk to allow them to plump a little. Sift the flour and baking powder together, set aside. Preheat the over to 350 F and line muffin tins.

This recipe makes 18 cuppies. Beat the butter and sugar until light in color. Add eggs one at a time and allow to incorporate fully. Add half the flour and then half the milk, mix well and repeat. Scrape the bowl, add the cranberries and fold in with the spatula.

Bake for 15 minutes or until a knife comes out clean from the center, remove from oven and let sit a few minutes before eating. I know that's hard!


  1. These look awesome and like the perfect way to get any day started.

  2. With all the pressure to make healthier food these days I have been tempted to use wheat flour for baking. When I make pancakes for the kids I always do it with a wheat flourd and use sugar free syrup to keep it "healthy". Bread I always buy the one that is 100% wheat. The problem that I have with wheat is that it doesn't necessarily makes the dish taste better. For example, I have tried on numerous time 100% whole wheat pasta and I always HATE IT. No matter how much I tweak the recipe I always end up very unhappy with the overall taste.

  3. I actually really like the whole wheat pastry flour and have bee using it for years. I prefer the Bob's Red Mill or the King Arthur flour versions, but honestly, I rarely use plain white flour anymore.