Cranberries

What's your secret fantasy career?

Mine would have something to do with flour and rolling pins, I think. I'd open a bakery, like two in New York City that I wish were here in Seattle: Billy's Bakery and Babycakes. Not that I'm much of a baker, however. I tend to approach my oven like a kid with a science experiment (Exhibit A: the pie crust I once made with self-rising flour; Exhibit B: the cupcakes that erupted while in the oven). But a girl can dream, right? And, sometimes my baking experiments turn out, well, kind of good. Take my cranberry muffins today, for example. I love cranberries this time of year -- fresh cranberries -- and after picking up a bag at the market I ignored my deadlines and got to work. Halfway through the dry ingredients (and a bit of fussing from Carson), I realized there was no sour cream in my refrigerator, so I substituted yogurt. It was a happy accident.

Cranberry Yogurt Muffins*

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 stick of butter, melted
1/2 cup plain yogurt (full fat, low fat, whatever)
1/2 teaspoon vanilla
1 cup whole fresh cranberries
1/3 cup applesauce

Heat oven to 375 degrees. Line muffin pan with baking cups/liners (whatever you call them!). Mix dry ingredients in a large bowl. Mix eggs, butter, yogurt and vanilla in another bowl. Add egg mixture to dry mixture, and fold together, just until blended. Spoon in muffin cups and bake. Check after 20 minutes (should be done around then).

*It occured to me after I finished making these muffins that they'd be lovely with sliced almonds mixed in the batter or sprinkled on top.