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!