Happy Spring! I’m participating in the Authors in Bloom Blog Hop sponsored by author, Dianne Venetta.Over the next ten days, authors and bloggers will be sharing gardening tips, recipes and giving away books on their blogs.
There is also a grand prize for the entire blog hop of one ereader and one gift card. In order to be entered for the grand prize, you must comment on all the blogs participating in the blog hop. You can find the entire list of blogs participating here.
On my blog, I’m sharing a fun Garden Muffin Recipe as well as giving away a copy of my sweet contemporary romance, SWEETHEART COTTAGE.This is the first book in my sweet contemporary romance series, Cranberry Bay.
To be entered to win a copy of SWEETHEART COTTAGE AND the grand prize drawing for the blog hop of an ereader and gift card, please leave your name, email address and one comment about what you love about spring. Please only one comment per person. (US and INT entries)
Garden Muffins is from one of my favorite cookbooks, Keeping Good Company, by Roxie Kelley and Friends.
4 Cups Flour
2 1/2 C Sugar
4 tsp baking soda
1/2 tsp nutmeg
4 tsp cinnamon
1 tsp salt
2 cups grated carrots
2 cups grated zucchini
1 cup chopped pecan
1 cup coconut
2 tart apples peeled and grated
1 cup vegetable oil
1 cup buttermilk
2 tsp vanilla
Preheat oven to 375. In a large bowl, sift together the flour, sugar, baking soda, nutmeg cinnamon and salt. Stir in carrots, zucchini, pecans, coconut and apples. In smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended. Spoon batter into greased or paper lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes or until muffins spring back when touched. Cool for five minutes before removing from the pan. Makes about 2 dozen.