Last week I was fortunate to find the last remaining jar of Spiced Fig Jam that I made last fall. I think the jar was hiding out in the pantry closet waiting for me to make something worthy of its inclusion. Outstanding combination. I broke down and had to have two. (I never do that.)
I'm including some extra shots with this post because I'm still trying to master the lighting in food photography. I set up a makeshift light box in the garage but I'm not so sure I'm doing it correctly. Too many shadows flying around. This natural light picture below looks much more vibrant:
Recipe found here and here.
Update: I remade this recipe again but doubled the lemon zest and omitted the orange. I added 1 Tablespoon fresh thyme leaves. They turned out amazing. Here's the updated recipe:
Olive Oil Muffins
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 4 teaspoons lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole milk
- 3/4 cup extra-virgin olive oil
- 1 Tablespoon fresh thyme leaves
- 2/3 cup sliced almonds
- Powdered sugar, for sifting
Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.