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Nancy Silverton’s Bran Muffins and Lessons Learned At a Food Photography Workshop

2 Jul

Recipe slightly adapted from Pastries From La Brea Bakery, via David Lebovitz 

Ingredients 
2 cups wheat bran
1 cup dark raisins 
1 cup, plus 1/2 cup water
1/2 cup low-fat buttermilk or plain yogurt 
Zest of half an orange
1/4-1/3 cup brown sugar, depending on how sweet you like your muffins 
1/2 cup vegetable oil
1 large egg 
1 large egg white 
1/2 cup all-purpose flour 
1/4 cup whole wheat flour 
1 tsp baking powder 
1 tsp baking soda 
1/2 tsp salt 

Makes 12 muffins.

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners. 
2. Spread the wheat bran evenly on a baking sheet and toast in the oven for six to eight minutes, stirring a few times to ensure the bran cooks evenly. Allow to cool completely. While the bran is toasting, heat the raisins with 1/2 cup water in a small saucepan. Simmer for 10 minutes, or until the raisins have absorbed all the water. Puree the plumped raisins in a small food processor until smooth. 
3. In a large bowl, mix together the cooled bran, buttermilk or yogurt, and additional one cup water. Mix in the raisin puree, orange zest, and brown sugar. Once these ingredients are thoroughly combined, add the oil, egg, and egg white. Sift the flours, baking powder, baking soda, and salt directly into the wet ingredients and stir until just combined. At this moment, you may add an additional 1/2 cup raisins or other dried fruit of your preference into the batter. 
4. Spoon the batter into the muffin tins, making sure the batter is mounded slightly on each one. Bake for 25 to 30 minutes, or until the muffins feel set in the center. 

          Since I started my blog two years ago, I have become a better baker, traveled to new, exciting destinations, and gained experience as a writer. While I am pleased by how this site has grown from the day I first launched, I still grappled, until recently, with one crucial aspect of blogging: photography. I felt as though the camera controlled me, its various buttons and features overwhelming me every time I attempted to snap a shot. That was until I attended my first natural light food photography workshop, taught by Christina Peters and Amy Paliwoda of MDR Photography in Los Angeles. 
          The seven-hour course covered the fundamentals of photography and food styling, everything from white balance and aperture to product placement and color stories. I learned invaluable information about my camera and how to manipulate technical settings and light in order to achieve the ideal shot. It was also a pleasure to interact with the other bloggers and foodies who participated in the class. I left the studio with newfound knowledge and confidence in my photography abilities and the contact information of some of the lovely people I met.
          Now, let’s talk muffins. I bookmarked this recipe a while ago then promptly shifted my attention to more vibrant items in my queue. However, when my mom requested a good bran muffin last week, I knew exactly where to turn. These bran muffins are lighter and airier than any other version I have tried. There is plenty of hearty bran flavor packed into each bite and the raisin puree provides a tone of earthy sweetness without adding sugar. Paired with some fresh fruit and yogurt, this is a breakfast pastry you can feel good about. It allows you to start your day energized and satisfied, unlike the guilt you endure after indulging in a buttery cheese danish. These bran muffins have definitely claimed a spot in my prestigious list of go-to recipes, holding their own among NY Times chocolate chunk cookies and French macarons. 

Moist Chocolate Chip Banana Nut Bread

18 Oct

Recipe slightly adapted from Saveur


Ingredients
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup granulated sugar 
1/4 cup canola oil
1/3 cup buttermilk
1 teaspoon vanilla extract
1 egg plus 1 egg yolk
2/3 cup pecan pieces
1/4 cup semi-sweet chocolate chips
3 large, very ripe bananas, mashed
Non-stick baking spray or butter


Serves 10-12 slices.


1. Preheat the oven to 350 degrees. Spray a 9″ * 5″ * 2 3/4″ loaf pan with baking spray or grease with butter and set aside. 
2. In a large bowl, whisk together the flour, baking soda, and salt. In a separate, medium bowl, whisk together the sugar, oil, buttermilk, vanilla, egg, and egg yolk until smooth. Pour the wet ingredients over the dry ingredients and whisk until just combined. Add the mashed bananas, pecans, and chocolate chips and whisk gently. Pour the batter into the prepared pan and bake until the top is golden brown, 60-65 minutes. Let the bread cool for 30 minutes before slicing and serving.


This banana bread developed out of necessity. During a weekend packed with non-stop studying, my mind and body needed a break. In a sheer impulse, I stopped what I was doing and determinedly headed down the stairs to the kitchen. This simple recipe required 20 minutes to prepare and spread a fragrant, enticing aroma throughout the house. I tried my first slice with a friend and the two of us single-handedly devoured half the loaf. The bread combines two of my favorite snacks: bananas and chocolate, into a single moist, nutty treat. My piece was slightly warm when I bit into it; the semi-sweet chocolate chips melting on my tongue. Best of all, the baking process provided relaxation and enjoyment during a dull Sunday afternoon and allowed me to look forward to a delicious homemade good as a reward for my hard work.

Homemade Granola

18 Aug

Recipe courtesy of Kiss My Spatula


Ingredients
4 cups organic rolled oats
1/2 cup chopped or sliced almonds
1/2 cup chopped hazelnuts or pecans
1 cup shredded coconut
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon all spice
1/2 teaspoon salt
1/3 cup vegetable or olive oil
1/3 cup good honey
1/3 cup apple juice or apple cider
1 cup dried cranberries (or any favorite dried fruit)

Yields 7-8 cups.

1. Preheat the oven to 350 degrees. In a large bowl, mix together the oats, nuts, coconut, brown sugar, cinnamon, all spice, and salt. Whisk together the oil, honey, and water in a small bowl or in a measuring cup.
2. Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are evenly coated. Spread the granola onto a large sheet pan and bake, stirring occasionally, until it turns an even golden brown, about 30-40 minutes. 
3. Remove the granola from the oven and allow to cool completely, stirring occasionally. Add the dried cranberries. Store the cooled granola in an airtight container.

I am a self-declared granola connoisseur. My pantry hosts numerous boxes of various granolas, all crammed side-by-side in a line, as though nervously awaiting my judgement. Having sampled countless variations of this hearty breakfast item, I can confidently say that this homemade granola takes the cake in every category: taste, consistency, and healthiness. Packed with hidden preservatives and sugars, store-bought granola does not live up to its healthy reputation and leaves you unsatisfied after the meal. My homemade version maintains a tasty, nutritious combination of flavors and provides you with a strong boost of energy to start the day. Each spoonful contains crunchy, golden brown oats and nuts, chewy dried cranberries and tender wisps of coconut, all coated in a subtle layer of honey and brown sugar. Served with sliced bananas and milk, granola simply cannot get any better.

Breakfast Boost

8 Jul



Ingredients 
1 whole wheat bagel thin
Whipped cream cheese
Fresh arugula
2 large eggs
Non-stick cooking spray
Salt and pepper
1. Toast the bagel thin. Spread the cream cheese evenly on both sides.
2. Bring a medium skillet to medium-high heat and spray with cooking spray. Scramble the eggs and spoon them onto one side of the bagel thin. Salt and pepper the eggs and top them with a small handful of arugula. Lightly press the sandwich together.
Eggs serve as excellent sources of protein, providing the optimal boost of energy to start the day. I am always searching for new egg recipes to spice up my morning routine. This nutritious bagel sandwich eliminates sweet cravings with its ideal balance of tastes, satisfying hunger the way no pastry can. Each bite contains a flavorful combination of tangy, crisp arugula, fluffy cream cheese, and hearty whole wheat. Think twice the next time you reach for a chocolate croissant, opting for this healthy, fresh breakfast instead.

Pumpkin Pleaser

23 Nov



Ingredients 
5 1/4 cups all-purpose flour
4 1/2 cups sugar
3 tsp baking soda
3 tsp salt
3/4 tsp baking powder
1 1/2 tsp cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp allspice
1 large can pumpkin puree
1 cup water
1 1/2 cups vegetable oil
6 eggs
6 oz chocolate chips

Makes four loaves.

1. Preheat oven to 325 degrees.
2. In a large bowl, combine the dry ingredients. Add the pumpkin puree, oil, water, and eggs. Stir well. Add the chocolate chips.
5. Pour the mix into loaf tins, leaving a fourth of each tin open. Bake until a toothpick inserted into the center comes out clean, about one hour.

This moist pumpkin bread caters to a wide range of palettes and maintains its flavor for weeks after initially baking. Package each slice individually in plastic wrap, and you have an instant Thanksgiving goodie that will surely be appreciated. Served with a steaming mug of apple cider, the bread is a satisfying breakfast treat. No matter how you decide to enjoy this delectable baked good, I guarantee it will truly be a success!

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