Every now and then I run across a recipe for something with what immediately sounds like unusual ingredients for the genre. Then the more I think about it the more I ‘get it’. Such was the case when one of my blog idols, The Food Librarian, plucked this recipe from the Giada Delaurentis archive at The Food Network. After a minute or two of contemplation, I just knew I had to make it. I appreciate baked goods that aren’t too sweet yet have lots of flavor and while I’ve baked with Olive Oil before there was just something about the idea of adding balsamic vinegar to the mix that I just new would work. Balsamic is not just for salads! The effects of drizzling it on strawberries is legendary. So why not muffin? The other nice thing about this recipe is that its ingredient list is comprised of things you are more than likely going to have at the ready. Don’t have almonds? This would be quite good even with roasted pine nuts! Seriously. I may even try these with extra lemon and a hint of basil… This muffin definitely makes me think.
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:
Olive Oil Muffins