Transitions

The warm weather has most definitely moved on from my town and we're now left with the cool and crisp days that are typically associated with autumn. I'm loving it! I enjoy putting on an extra light jacket to walk the dog, digging out scarves and gloves for the chilly days ahead, and cuddling up on the sofa with a warm mug of tea while under a cozy blanket. Did I mention that I love this time of year! Fall is a beautiful transition for one season to another, in my opinion it is the most beautiful time of year. Don't get me wrong because Springs' got her good points to but I find Fall to be much more put together of a show.

This season is also a big transition for me. I'm leaving my job, where I have been for a few years, and moving on to something different. From a hotel bakeshop into a newly opened gourmet grocery stores' bakery. I'm scared but at the same time thrilled! I feel like I'm letting my old boss down but I do realize that I need to do what best for me and my family. And this new job gave an offer I couldn't refuse - full time with benefits. The old job still has me as 'part time' on paper but working full time hours, with a lot of responsibilities that I do not get compensated for. R got laid off from his job spring of last year and is currently in school, so this change is something we needed! Although there will be some early, early mornings (4am - yikes!!), I will no longer have to work on Holidays!! I think that is a good trade!! With all my reservations, I still and excited to start my new job!!

I'm going to share one of my favorite muffin recipes. I look forward to this all year when cranberries are fresh and in season. You could use frozen with no issues too though!

Cranberry Lemon Muffins

1 cup all purpose flour - 1/2 cup whole wheat flour - 3/4 cup granulated sugar - 1/4 tsp salt - 2 tsp baking powder - 1 lemon, zested - 1/3 cup canola oil - 1 egg - 1/2 cup milk - 1 tsp vanilla -1 cup fresh cranberries - raw sugar for tops (optional)

Preheat oven to 400°F and line 10 spots in a muffin tray with liners. Mix flours, sugar, salt, baking powder and zest in a bowl, set aside. In another bowl whisk oil, egg, milk and vanilla. Pour wet ingredients into dry and mix until just barely combined, add in cranberries and stir just to incorporate. Portion into muffin liners (I use a 1/4 cup measure), generously sprinkle tops with raw sugar, or regular white sugar, and bake for 18 - 20 minutes. Enjoy!