Woah, it’s December. I could not be more happy. Not because of the holidays – I am glad they’re coming, I guess, but not because of, I don’t know, food or gifts, or for the break from school or the break from work (I’m not even sure I would call the two days I get off work a ‘break’). It all boils down to the fact that I spend most of the months that don’t occur between March and July wishing that time would hurry up and get moving.

I am not a fan of cold or snow or short days or scraping the windshield of my car every morning. The faster these cooler months pass, the better.

I am also not a fan of the word ‘surgery,’ so to keep myself from talking about the one I’m having tomorrow morning (however minor and non-scary it really is), I am here to deliver food! Well, sort of.

I made these to take to a family not-really-Thanksgiving dinner, assuming that when they were done, they’d end up muffin-like, since that was the goal. They didn’t, and I didn’t feel like explaining what they were supposed to be, so I left them home to eat for breakfast, because they are good.

I call them “Cranberry Scone-Muffins.” See what I did there? Not quite scones, not quite muffins. Clever, right?

Ingredients
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup softened butter
- 1 tablespoon grated orange peel
- 3/4 cup orange juice
- 1 egg
- 1 1/2 cup dried cranberries (I chopped mine a little)

1. Preheat oven to 350 degrees.
2. Mix all ingredients.
3. Fill muffin tins 3/4 full.
4. Bake at 350 for 25 minutes

Yield: 12