Category: Breads

olive and leek crostade-2

Olive and Goat Cheese Croustades & My Photography Process

March 28, 2012 Filled under Breads, Greek/Mediterranean, Light, Misc.
8 Comments

Over the past year or so, a lot of people have asked me to post about my photography “process.” I usually laugh them off. I love food photography, but I’m by no means a photographer. I’ve never taken a photography class and most of the time I feel like when I get a good shot, it’s because of nothing but luck. Still, when you compare the photos that I take now to the ones that I took when I first started the blog, even I have to admit that there’s been a dramatic improvement. (For reference, this is the first photo I posted. Yikes!) Read More

blueberry cornbread muffins-4

Blueberry Honey Cornmeal Muffins

March 26, 2012 Filled under Breads, Breakfast, Fruit, Quick Weeknight Meals, Sides, Vegetarian or Vegan
15 Comments

It’s Secret Recipe Club time again! This month, I was paired up with Krissy from Krissy’s Creations. She has a beautiful blog full of tempting treats (Funfetti Waffles? Yes, please!)

Unfortunately, I wasn’t in the mood for sweets, so I searched for a savory recipe to make an settled on these blueberry-honey cornmeal muffins. We had some beautiful weather last week (with highs near the 80s!) and I made these muffins the cornerstone of a summertime-inspired meal of we ate them with barbecue chicken, grilled asparagus, and potato salad.  I really loved the contrast of the slightly sweet muffins with the smokey, barbecue flavors.
Read More

Blueberry-Honey Cornmeal Muffins

Yields 12
Prep Time: 5 minutes
Total Time: 30 minutes

Adapted from Krissy’s Creations.

Ingredients

  • 1/3 cup Olive Oil
  • 1/3 cup + 2 Tablespoons Honey, divided
  • 1/2 cup Skim Milk
  • 2 Eggs
  • 1/3 cup Sugar
  • 1 cup Whole Wheat Flour
  • 1 cup Yellow Cornmeal
  • 2 teaspoons Baking Powder
  • 1-1/2 cups Blueberries

Preparation

  1. Preheat the oven to 370*F. Line a muffin tin with cupcake liners and set aside.
  2. Combine the olive oil, 1/3 cup honey, milk, eggs, and sugar in a mixing bowl. Add the flour, cornmeal, and baking powder, and stir until fully incorporated.  Gently fold in the blueberries.
  3. Divide the batter between the muffin cups and bake for 15 minutes. Drizzle the tops of the muffins with the remaining honey and bake an additional 10-15 minutes or until a toothpick inserted into the center fo a muffin comes out clean.