Monday, February 27, 2012

Recipe from Author Sandra Orchard

Missy, here. I'm thrilled to share a recipe with you today from Love Inspired Suspense author Sandra Orchard. If you're a writer about to take part in our upcoming Speedbo book-in-a-month challenge in Seekerville, then these would be perfect to make ahead and freeze for Speedbo month. Great for a snack or breakfast.

Sandra features this recipe in her new March release, Shades of Truth, Book 2 in the series Undercover Cops: Fighting for justice puts their lives—and hearts—on the line.

In Shades of Truth, youth worker Kim Corbett is determined to save Hope Manor, the Christian-based juvenile detention facility her father founded.
     Now she just has to convince the town of Miller’s Bay, and especially undercover cop Ethan Reed, the justice-driven detective who threatens her mission and her heart. He’s adamant a manor employee is recruiting young offenders into his drug ring.
     But with a vindictive murderer on the loose, Ethan is the least of her worries. Or maybe he isn’t, because the family secrets they uncover will get her killed if Ethan finishes the job he was sent to do.
     If only Kim had paid more attention to the overabundance of yummy banana muffins that continuously appeared at the hospital and detention center, not to mention the church, and every counter in their home, she might’ve realized that her mother’s stress-baking was rooted in something far more disturbing than her husband’s diminishing health.

Shades of Truth won't be in bookstores until mid-March, but if you’d like it now, click here to buy it from Harlequin at 20% off, and use coupon code FREESHIPAFFO to receive free shipping until Mar 31st.

Yummy Banana Muffins 

6 large bananas
1 egg
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cups whole wheat flour
3 tbsp olive oil
½ cup chocolate chips

Mash bananas. Add slightly beaten egg and olive oil. Stir in the dry ingredients just to combine. Bake at 375 °F for 20 minutes.

Ruthy note:  I made these this afternoon... They are delicious! I did add sugar because I'm addicted. I used this recipe with a half-cup of sugar and (sinful!!!) white bread flour.  They are amazing!  I did a few without chocolate chips because a few people gave up chocolate for Lent, but even the plain ones are worth bragging about. Thank you, Sandra!!!


Sandra Orchard writes inspirational romantic suspense set along the northern shores of Lake Erie in the heart of the Niagara region, Canada. In 2009, she won the Daphne DuMaurier Award of Excellence, and the following year sold her Undercover Cops series to Harlequin’s Love Inspired Suspense. To learn more, visit Sandra online at

UPDATE! Sandra is sponsoring a giveaway on Goodreads! So click here to check that out!


  1. Perfect! I have a handful of overripe bananas here right now! Making these for brunch!

    Thank you, Missy and Sandra!

  2. Send me some, Ruthy. My bananas are green right now (the way we love them). :)

  3. Hmmm, this reminds me that I have bananas in the freezer just aching to be put into something yummy like banana bread. I even have the little paper cupcake thingys! And interesting that it uses oil instead of butter. Oh -- and I love the choc chips...though 1/2 seems a mite stingy to me. :-)

  4. Kav, I need to freeze some instead of throwing the over-ripe ones away. I used to do that but have forgotten lately. :)

  5. LOL, Kav and others, you may want to start with more chocolate chips or include a quarter cup of sugar if you prefer your muffins sweet. I use olive oil instead of butter, and WW flour instead of white and no sugar to make them healthier. :) If the bananas are good and ripe, I find they make it plenty sweet with the chocolate chips, but we're used to eating not too sweet things around our house. Although...visitors do always ask for this recipe, so you'll have to judge for yourself. I hope you enjoy!!

  6. These look so good (and healthy)!

    I'm tempted to leave the chocolate chips out of the muffins, though. You know, they'd be just the thing to keep the baker's energy up while she's putting the rest of the ingredients together...

    1. Oh, Jan, my daughter is always dipping into my chocolate chips for those energy boosts so that when I go to bake...they're all gone!!

  7. LOL. We all now know...if Jan's muffins don't have chocolate chips, then it's because she ate them while cooking! :)

  8. Now I"m craving chocolate chips since I can't make the muffins until my bananas ripen. I think I'll dip some strawberries. :)

  9. yummy! I love muffins! Thanks so much for sharing this recipe, Im going to have to make them soon!

  10. Ooooh, good book AND tasty muffins! I just love you guys. :D

  11. ooh these sound good! so these aren't sweet-sweet? good for eating with hot tea kinda sweet?
    gotta catch up on the past few days' posts - can't believe I"m behind on internet stuff - usually it's the other way around!

  12. Sandra, these sound delicious. Have you ever tried adding walnuts to them? I love nuts in my muffins and I'm thinking walnuts or pecans would go really well here.

  13. Mary, these would be yummy with nuts. I left them out because the little ones don't all love them, but yes... nuts would be great! I'm staring at this platefull right now...

    It's calling me.

    Very Stephen King.