December 3, 2012

delish dish from 'diners' author

Blogger's Note: After reviewing Terri L. Austin's Diners, Dives & Dead Ends yesterday (read it here), I'm pleased to have her on the blog, today, as part of her Chick Lit Plus blog tour. As a baking enthusiast, and because the story made it possible, I asked her to share a recipe, and I could not be more delighted with the result. Read on.

Terri L. Austin
Guest blogger

Hello, my name is Terri L. Austin. I’m so happy to be here on Change the Word and to share my recipe with you!

I’ve adapted my Orange Cranberry Mini Muffins recipe from Gregg R. Gillespie’s 1001 Muffins. I like my version because I add more orange and instead of using dried craisins, I use whole cranberry sauce (canned or homemade). My kids and hubby snap these up.

Orange Cranberry Mini Muffins
2 1/4 c. whole wheat pastry flour (You can use all-purpose flour as a substitute or I have used whole white wheat flour, too. These muffins are pretty versatile.)
2 t. baking powder
1/2 t. salt
1 c. chopped pecans
1 ¼ c. brown sugar
2 large eggs
2/3 c. orange juice (I use fresh oranges and I zest the rind of one orange and add that to the wet ingredients)
1/3 c. Canola Oil
1/2 c. whole cranberry sauce
1 T. orange marmalade if desired (Not necessary, but I like it so I use it)
Preheat oven to 375 degrees. Spray two mini muffin pans with baking spray. I always fill my mini muffin cups to the brim and then some. Because I’m weird like that. But if you like a smaller, more uniform muffin, use three pans.

In a large bowl, mix together flour, baking powder, salt, sugar, and pecans. In a medium bowl, beat the eggs and add the brown sugar. Blend until smooth then add the rest of the wet ingredients and orange zest. Stir until combined. Add the wet mixture into the dry ingredients until just moistened. Don’t over stir.

Spoon batter into the muffin cups and bake between 9-13 minutes, depending on your oven and how much batter is in the muffin cups. Since I use more batter, I usually bake about 12 minutes. Stick a toothpick into the center of the muffin until it comes out clean. Remove from oven and let cool about 10-15 minutes. These sometimes need a little help coming out of the muffin cups, so I use a fork and gently pry the edges away from the pan and invert.

About Diners, Dives and Dead Ends
A Rose Strickland Mystery by Terri L. Austin
As a struggling waitress and part-time college student, Rose Strickland’s life is stalled in the slow lane. But when her close friend, Axton, disappears, Rose suddenly finds herself serving up more than hot coffee and flapjacks. Now she’s hashing it out with sexy bad guys and scrambling to find clues in a race to save Axton before his time runs out.

With her anime-loving bestie, her septuagenarian boss, and pair of IT wise men along for the ride, Rose discovers political corruption, illegal gambling, and shady corporations. She’s gone from zero to sixty and quickly learns when you’re speeding down the fast lane, it’s easy to crash and burn.

About the Author
Terri L. Austin lives in Missouri with her funny, handsome husband and a high maintenance peekapoo. She loves to hear from readers. Find her on Twitter, FB, TerriLAustin.com, Goodreads and Henery Press. She and her writer friends have a book chat every Wednesday on Little Read Hens. Check it out and join in the conversation!

Buy the Book
B&N

Receive Change the Word's latest updates in your Inbox. Subscribe by entering your information under "Follow by email" in the sidebar. Follow me on Twitter @lmchap or "Like" Change the Word on Facebook.

4 comments:

  1. Thanks so much for having me on today, Laura!It was a real pleasure. And this muffin recipe is great around the holidays!

    ReplyDelete
  2. Oh my goodness does this sound good. And like something I could possibly make! Thanks for sharing and I love your books! That character, Roxy, cracks me up!

    ReplyDelete
  3. Thanks, Lairssa! Roxy was really fun to write. I'm so glad you enjoyed her!

    ReplyDelete