Making pictures has become an addiction in such a short period of time! Just 2 months ago I decided I really wanted to improve my photos, and today, whilst putting my kids in the car for the school run, I caught myself thinking about how overcast the sky was and searching for a solution on how to correctly light my muffin project. Then, in the car, I rejoiced over the fact that I would use that cute little plate I bought last week…and then changed my mind and wanted to try the blue bowl. Ended up using neither….
I have always liked taking pictures. Holiday pictures, pictures of my family, outings and occasionally of my products. I just never gave it a real chance. And now I have and it is on my mind all the time. Would that be because the Fab Frenchman really does not enjoy being the center of my attention and therefore food is the right, not frowning subject? (This applies ONLY to picture-taking moments, otherwise he is quite happy being my world). Is it because I really want to learn something, anything?
Either way I love the exploring of all possibilities coming from light and angle. Here is my project for today. Which by the way shows you really great, healthy and delicious muffins that served with honey yoghurt make a pretty good start of the day or a good way to finish lunch on a sweeter note.
Ps. No, my pictures did not really turn out like I wanted this time. Practice, Practice, Practice. And yes…there is yoghurt on my camera right now…
Healthy No Fat Oat Carrot Blueberrie Muffin*
Makes approx 12 small muffins
15 minutes preparation, 30 minutes in the oven
100 gr (3/4 cup) of Soft Brown Sugar and some extra to sprinkle,
275 gr (2 cups) of grated carrot
150 gr (1 1/4) cup of flour
80 gr (1 cup) of rolled oats
The grated peel of 1 orange
10 grams (1 tbs) of raising agent
50 gr (1/3 cup) of frozen blueberries
Non fat yoghurt and some (lavender) honey to serve
* All used ingredients are organic.
Preheat the oven at 180°C (350F)
Put the oats in a frying pan and heat bake them over low heat. When they have start to color and smell like popcorn, they are done. Stir regularly to color them evenly. Separate the eggs. In 1 bowl beat the egg yolks with the sugar until they have doubled in volume. Then stir in, bit by bit, the carrots, oats, flour raising agent and grated orange peel.
Beat the egg whites until you can turn your bowl around without them falling out. Make sure you do not try this too early…. Incorporate the carrot/flour mixture delicately and little by little in to the egg whites.
Fill the muffin cases, preferably silicone, and drizzle some sugar on top of every muffin. Put the muffins in the oven for 30 minutes. Let them cool on a wire rack. Serve topped with non-fat yoghurt and some honey… Guilt free and Delicious!
Enjoy! Tomorrow is Pi(e)-day!