Cupcakes with cherries in tins on board
by Sasha Kasoff

Vague measuring
Egg cracking
Anxious mixing
Cherry pitting

Greasing pan
Spooning batter
Setting oven

The wait
The smell

Rolling out from the oven
Honey and comfort
Twisting through my home
And then they are done
Steaming and perfect
I could eat the whole batch
With tea, coffee, or nothing at all
Nothing warms my day
Like cherry muffins


ABOUT THE AUTHOR: Sasha Kasoff is a published poet, fantasy writer, and aspiring teacher. Having recently returned from studying abroad in Ireland, she is currently attending University of the Pacific, earning her BA in English with plans to continue her studies in creative writing as a graduate next year. Her poetry can be found in two self-published books as well as in anthologies, magazines, and other literary presses. Look for her on Goodreads.

AUTHOR’S MUFFIN RECIPE: (For Cherry Muffins, add dried cherries.)

Chai Latte Muffins
1 cup milk
4 teabags

1/4 cup vegetable oil
1 tsp vanilla extract

1 cup sugar
1 1/3 cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
pinch of ground pepper


Preheat oven to 325-375F. Heat milk to almost boiling (in the microwave or a small sauce pan) and steep the tea bags in it for about 10 minutes, making very strong, milky tea. Don’t worry about making the tea bitter (which can happen as a result of over-steeping) because you won’t taste it in the end product. In a large bowl whisk together the wet ingredients. In a small bowl, mix the dry as well. Pour half into the egg mixture, stirring well, followed by the tea mixture and the rest of the flour. Stir only until just combined, then evenly distribute into prepared muffin tins.
Bake for about 21-25 minutes, until a toothpick inserted into the center comes out clean and the muffin springs back when lightly pressed.
Cool completely on a wire rack.
 Makes 12 muffins.