We’re less than two weeks out from the official drop date for Vermilion, so before I become ultra-annoying about the book, I figured I’d acknowledge that my debut novel isn’t the only thing in my life.

The latest installment of Pygmalia is up, on Henry James’ Watch and Ward. Verdict: Stinky. But interesting.

I had a story accepted to Ross Lockhart’s latest Lovecraftian anthology, Cthulhu Fhtagn!. Yes, the exclamation point is part of the title, hence the double punctuation. The story, “The Curse of the Old Ones,” was co-authored by myself and Jesse Bullington, and it’s about Ingrid Pitt and Peter Cushing trying to keep their sanity on the set of a doomed Hammer Horror production called… you guessed it. Behold: the full ToC.

I’ll be at Starfest/Horrorfest the weekend of my book release, just Saturday/Sunday, but I’ll be there!

And now, here’s a little something for you, dear reader: two muffin recipes! Both are really delicious. Sorry I don’t have pictures, I didn’t even think about it! But, I came across these recipes when searching for something else yesterday, and I wanted to share.

These muffins are built off a similar base base that includes yogurt in the batter, which makes them fluffy if a bit delicate. Just be gentle when generously spreading with Earth Balance. Trust me on this, though… the carrot tahini, while maybe a little wild-sounding, is absolutely delicious and unique! And the apple pie muffin is like apple pie for breakfast…

Apple Pie Crumb Muffins

  • 2 c. flour
  • ½ c. sugar
  • 1 tbs baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ c. unsweetened coconut yogurt
  • ½ c. unsweetened nondairy milk
  • ½ c. oil
  • ½ c. finely chopped apple
  • ½ c. grated apple

For the Crumb: 

  • ¼ c. flour
  • ¼ c. brown sugar
  • a handful of oats
  • a pinch of salt
  • oil

Preheat oven to 375. Spray a muffin tin with spray oil.

Sift dry together. Stir wet together.

Make a well in the dry ingredients and pour in the wet. Mix gently until batter is not quite combined, and fold in chopped and shredded apple. Divide evenly among 12 muffin tins.

Mix together the dry ingredients for the crumb and then rub in the oil until it’s crumbly. Spoon over tops of muffins and press in gently.

Bake for 26-30 minutes. Test with a toothpick for doneness. Let sit in muffin tins for a bit before removing—the crumb is a bit delicate.

Carrot Tahini Muffins

  • 2 c. flour
  • ½ c. sugar + 2 tbs
  • 1 tbs baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ c. unsweetened coconut yogurt
  • ½ c. orange juice
  • ½ c tahini
  • 1 tbs. vanilla
  • 1 tsp orange flower water (if you have it)
  • ¾ c. diced carrot
  • ¾ c. grated carrot

Preheat oven to 375. Spray a muffin tin with spray oil.

Sift dry together. Mix wet vigorously. The tahini may cause the mixture to seize; if that’s the case, add a little water until it loosens up.

Make a well in the dry ingredients and pour in the wet. Mix gently until batter is not quite combined, and fold in diced and shredded carrots. If a little dry, add a bit of water, but the carrots when they cook will make up a lot of moisture.

Bake for 26-30 minutes. Test with a toothpick for doneness. Let sit in muffin tins for a bit before removing—the crumb is a bit delicate.