Truck Stop was released just five days ago last Thursday and author, Anne Rockwell, and I have been enjoying doing guest posts and interviews on our blog tour. So far, here are our stops:
I’m also doing a giveaway of a personalized signed copy of Truck Stop on The Hungry Artist.
On Saturday I did my first signing of Truck Stop at the Greenlight Bookstore in Ft. Greene, Brooklyn. I took part in Artist Battles with Sophie Blackall, Melissa Guion and Sergio Ruzzier. There was a list of topics, and the kids would choose one for us to draw. Then they would clap for their favorites at the end. Whoever “won” would go on to the next round with a new competitor.
It was all quite stressful and I was sweating profusely, but everyone was so nice. It was more of a celebration of different drawing styles.
- At the signing table afterwards. Do I looked relieved? I am!
I also handed out activity sheets from Truck Stop. Click here to download some for yourself. 🙂
This week’s recipe inspiration comes from Flatbed’s Driver’s breakfast:
I love muffins, but I love mini ones even more. 🙂
Mini Blueberry Muffins with Cinnamon Sugar Topping
Ingredients:
1 cup flour, plus 1 tablespoon for dusting
1 teaspoon baking powder
pinch of kosher salt
½ cup butter (1 stick) softened at room temperature
½ cup granulated sugar
1 large egg
1 teaspoon vanilla
¼ cup milk
1 ¼ cups fresh blueberries
Topping
1 tablespoon demarra sugar
1 teaspoon cinnamon
- Preheat oven to 375 degrees F.
- Spray a mini muffin tin with non-stick spray and line with mini cupcake liners
- Whisk 1 cup flour, baking powder, and salt in a bowl. Set aside
- Cream butter in the bowl of a stand mixer with a paddle attachment. Add sugar and beat until pale and creamy.
- Add egg and vanilla. Beat to combine
- With lowest setting running, add ½ of the flour, then ½ of the milk. Mix to combine. Repeat.
- Toss blueberries with 1 tablespoon flour to coat in a small bowl. Add to muffin batter and stir gently with a spoon.
- Heap tablespoons of batter into cupcake liners.
- Mix topping ingredients together in a small bowl and sprinkle about ½ teaspoon on muffin tops.
- Bake for about 15 minutes, until a tester inserting in center comes out clean
- Cool on a wire rack for about 10 minutes.
- Remove muffins from pan to rack and cool a bit.
Yield: 24 small muffins.
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GIVEAWAY! (Sorry I tried generating one on Punchtab, but having problems with wordpress so I have to do this manually!)
I will be giving away a signed copy of Truck Stop. The winner can have it personalized to whomever and I will also draw a picture of their choice. The giveaway closes May 27 at 11 pm. Then I will pick a winner and announce it in the next post!
To enter, just leave a comment — what is YOUR favorite breakfast item?
For more chances, Like Me on Facebook and tell me you did.
Follow me on Twitter and tell me you did.
Like Anne on Facebook and tell me you did.
Tweet about this giveaway and tell me you did.