As a burgeoning (aka I still hardly know what I’m doing) food photographer, I have a lot of fun experimenting with lighting, shot angles, and more recently some different filters/edits. As much as modern, crisp, clear-as-real-life digital photography amazes me, I really love the old-fashioned stuff. The film cameras that my photographer grandfather used for work in his documentation of World War II.
Like many say, it’s takes quite a lot of learning to “graduate” to film photography. I’m far, far from it. Digital is a great stepping stone because you can learn in staging, the camera doing lots (and even all) of the work. So for now, digital is my medium of choice. The more I learn, the more I really love it, as frustrating as it can be at times. Especially with a subject so finicky as food.
So that aside, I’ve been having some fun with edits that mimic the softness of film photography. Less focus, more dreamy. Let me know what you think. Do you like the clarity of the unedited digital showing every moist crumb and drip of sauce? Or would it be ok if I use a little creativity in the shots I bring to Bare Root?
Today’s subject is a super-duper-moist, perfectly Christmas-y muffin that tastes like gingerbread. 🙂 Have you been to Jason’s Deli? Those little molasses-rich muffins they have at their salad bar were the inspiration. A large 1/4 cup of pungent blackstrap molasses go into these little guys and I’m promising you will not regret it.
Yields: 12 muffins
1/2 c. organic full-fat coconut milk
1 lemon, juiced
1/4 c. blackstrap molasses
1/2 c. grade B maple syrup
1/4 c. avocado oil or virgin coconut oil, plus more for greasing
2 t. vanilla extract
1 1/2 c. blanched almond flour
1/3 c. coconut flour
1 t. ground cinnamon
1 t. ground ginger
1/4 t. ground cloves
1/4 t. freshly ground nutmeg
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. sea salt
1/3 c. dried cranberries, chopped
Preheat oven to 375F. Line a 12-muffin pan with muffin cups. Grease lightly with oil.
In a large bowl, combine coconut milk, egg, lemon juice, molasses, maple syrup, avocado oil, and vanilla extract. Whisk well to combine. Add almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, salt, and cranberries and mix well. Batter should be slightly thick.
Divide batter between the 12 muffin cups (filling the cups no more than 2/3) and bake 20-30 minutes or until golden brown. Allow muffins to cool in the pan for 10-15 minutes or until cool enough to handle. Move to a cooling rack and cool completely before glazing.
Maple Almond Glaze
1 T. butter or coconut oil, softened
2 T. grade B maple syrup
2 T. creamy almond butter, warmed
1 t. vanilla extract
2-3 t. hot water
Combine ingredients in a small bowl and whisk well. Add hot water adjusted to desired consistency. Spread over muffins while still warm. The glaze will set up as it cools and become difficult to spread.