Cranberry Muffins


Aren’t they cute? I was wooed by a carton of fresh, organic cranberries at the store today, and after I put the boys to bed, I made a big batch of cranberry muffins. I don’t know how this happens, but I always bake when I’m in procrastination mode. My big goal for the weekend, well, next week when I have the week off from my blog, Vitamin G, is to finally finish the revisions I need to make on my novel–the revisions my agent sent over, um, months ago. (Elisabeth, if you’re reading, I have not gone AWOL!)

Truth be told, I have been working on my novel. But with my blogging for Glamour, a gazillion magazine assignments, and oh yeah, the boys, I still have a lot left to accomplish with this novel of mine. But I baked tonight. And the book can wait until tomorrow, as can everything else. P.S. These muffins were really good. I followed this recipe, but I changed everything. If I get some energy and time, I promise to post my official adapted recipe (which includes whole wheat flour, buttermilk and 3 tablespoons of pumpkin butter–random, but good!).




  • October 25, 2009

    Oh, those look DELICIOUS. I may have to run out and make them…immediately! PS LOVE the whole-wheat-flour trick — I put it into EVERYTHING!

  • October 26, 2009

    These look delicious! I saw some cranberries the last time I was at the (new! Magnolia!) Whole Foods and was tempted to buy them, but had no idea what I’d do with them. Next time I’ll pick some up.

  • November 4, 2009

    I feel like sometimes in the midst of extreme stress and many little things going on at once, baking is like a zen oasis. These ones look like a delicious diversion–I love the tart zing that cranberries give baked goods!


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