What a restorative weekend it has been. Dave and I worked hard on a photoshoot for a client, but after we did our work (which turned out to be amazing!!) we unwound with a Mediterranean feast with our friends, a few beers and a day at home, cooking some of our favorite seasonal treats.

Starting with fresh cranberries.

Fall is really here for real – something I was fighting for a long time but now I’m fully on board. Bring on the boots, scarves and sweaters. And bring on the apples, pears, pumpkins and other seasonal produce. I mean, look at these beautiful berries. They’re grown in Oregon, you know. Just another reason it’s fun to use the fresh ones as often as possible.

In these muffins, the orange flavor is light and in the background, and the sweet batter is a great contrast to the tart pop of the berries, which is mellowed a little with the heat from the oven. They’re the perfect combination. I had them for breakfast this morning, and I’m excited to have them again tomorrow! That’s how you know they’re good.

2 cups AP flour
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
4 Tbs. vegetable oil
1/2 cup milk
1/2 cup orange juice
1 1/2 cups fresh cranberries

Preheat the oven to 375 degrees Fahrenheit, and lightly grease a muffin tin.

In one bowl, whisk together the flour, sugars, baking powder and salt.

In a second bowl, whisk together the egg, oil, milk and orange juice.

Add the liquid mixture to the solid mixture and fold gently together until just combined, then add in the cranberries and gently incorporate.

Spoon the batter into the muffin tin and bake for about 20 minutes, or until a tester comes out clean.

Recipe lightly adapted from Williams Sonoma.