July 2017 - Page 2 of 2 - Cinnamon and Sugar

I am so excited to share one of the recipes I developed for my suspense novel, A GAME OF DECEIT, debuting August 1, 2017! While suspense books typically do not include recipes, I just couldn’t help myself… after all, protagonists need to eat! While my protagonist, Kathryn Landry, doesn’t cook, her assistant cooks and bakes quite frequently. She does try to bake goodies that are healthier than their traditional counterparts, like these Banana Chocolate Chip Muffins. Part of the flour is replaced with whole wheat flour for extra fiber and nutrition. By using mini chocolate chips I was able to cut down on the amount used while it still appears like there’s a lot of chocolate distributed throughout the muffin. And of course, bananas provide a partial serving of fruit while egg and milk provide a bit of protein. My granddaughter didn’t care about the nutritional profile of these muffins… all she said was “can I please have another one?” Enjoy!

Amazon Synopsis

A father’s disappearance never solved, a mother’s secret taken to the grave, a daughter deceived…

Kathryn Landry thinks her life is just about perfect. She is the owner of a successful interior designer business in Newport Beach, California, and she has an attentive, supportive husband. But her world comes crashing down when her husband, Neil Landry, vanishes without a trace… in a situation almost identical to the disappearance of her father twenty years before.

With her father’s disappearance still a mystery, Kathryn is skeptical that the detective assigned to her case will be able to find her husband. Determined to uncover the truth, Kathryn is plunged into a world of politics, high-priced call girls and wealth. As she begins to search for her husband, a decades-old secret her mother took to the grave threatens to destroy all she holds dear. Caught up in a web of betrayals and deceit, and not knowing who to trust, Kathryn must find a way to survive as she discovers the past has a way of repeating itself.

Through August 15, 2017 100% of my net sales will be donated to rettsyndrome.org
and the e-book price will be discounted to $0.99!

Don’t miss out on this low price that will benefit a good cause!

I am happy to be able to provide winner’s choice of a print or an e-book copy of A GAME OF DECEIT for one lucky winner plus a USB Flash Drive. Print copy and flash drive limited to U.S. residents only. International winner will be awarded an e-book copy and a $5 Amazon gift card. Contest ends Tuesday, July 11, 2017 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Banana Chocolate Chip Muffins

Ingredients

1/2 cup butter , room temperature
2/3 cup granulated sugar
2 medium ripe bananas (about 1 cup mashed)
1 egg, room temperature
2 teaspoons vanilla extract
1/3 cup milk (2% or whole)
1 cup (4.3 ounces) all-purpose flour
1 cup (4.3 ounces) whole wheat flour or white whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mini chocolate chips
Optional: Coarse sparkling sugar

Instructions

Preheat oven to 350 degrees (F).
Line a 12-cup muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the butter and sugar together until creamy.
Mix into the sugar mixture, the egg, banana, vanilla extract, and milk, beating well after each addition. Mixture will appear curdled which is normal.
Add the flour mixture to the banana mixture and beat until mostly smooth.
Stir in the mini chocolate chips.
Divide batter between 12 muffin cups and top with sparkling white sugar if desired.
Bake for 20 - 22 minutes or until a wooden skewer inserted into the center of the muffins comes out mostly clean. A few moist crumbs clinging to the skewer is okay.
Allow muffins to cool in the pan for 3 minutes then transfer to a wire rack to continue cooling.
Serve warm. Store completely cooled muffins in an airtight container for up to 2 days at room temperature.

Tips

Lightly spoon flour into measuring cup and then level to measure.
To make these muffins dairy-free, substitute non-dairy vegan margarine, such as Earth Balance for the butter; non-dairy milk, such as almond or coconut milk; and use dairy-free chocolate chips such as Enjoy Life brand.
If you wish to freeze leftover muffins, allow to cool completely then wrap individually in plastic wrap. Place muffins in a freezer-safe Ziplock bag and freeze up to 2 months. Allow to defrost at room temperature, keeping the muffin wrapped. When ready to eat, gently reheat the muffin in the microwave for a few seconds until warmed.