It’s rare that I capture a photo that is share, print or show worthy. Let’s make no bones about it-a photographer I am 
not. But, in order to become part of Recipe Redux, one must share the fruits of their labor with a decent photo of their finished work. I’ll be honest, I’ve been a member of the Redux for several months, but haven’t had the confidence to share any photos. This month, I bit the bullet and sat in on a fantastic food photography 101 seminar led by Recipe Redux and Healthy Aperture co-founder Regan Miller Jones from the Professional Palate. While it’s hard to believe based on these photos to your right, I learned more in those 50 minutes about photography than I had the past 42 years of my life.
Her basic advice for extreme novices like me:
1. Natural light
2. Not too close
3. Steady camera
Here’s my first attempt. I promise they will get better.
On to what I know works well–the recipe!
Savory Spring Onion, Gryuere and Bacon Muffins
Makes 6 large or 12 mini muffins
1/2 red onion, diced finely
1/2 Texas 1015 or Vidalia onion, diced finely
1 green onion, diced finely (green and white parts)
1/3 cup breadcrumbs (if using Panko, use 1/4 cup)
1/4 cup shredded gruyere cheese
1 egg
2 slices crisp bacon, chopped
1/2 tsp fresh thyme, chopped
salt and pepper to taste
1. Preheat oven to 400F.
2. Spray a mini muffin tin or regular sized muffin tin (depending on your quantity) with non-stick spray and set aside.
3. Combine all ingredients in a large mixing bowl and stir to incorporate.
4. Using a spoon or a cookie scoop, fill the muffin tin cups to the top. Bake for 15-18 minutes or until the top is browned and the mixture is set. Remove from pan and serve hot or at room temperature.
** Many thanks to my fantastic intern, Laura Bartee for her help with this project!
{ 9 comments… read them below or add one }
These muffins sound amazing and I’m so glad you “bit the bullet” and shared your recipe and photo! I’m sure you got some fabulous tips from Regan too-she takes amazing photographs. Can’t wait to try making a gluten-free version of these muffins!
Robin, I am in the same boat as you when it comes to food photography- I just can’t seem to get the beautiful results that I see on other blogs. I think yours has turned out nicely- the matte surface of the wood you have used helps too! Anyway, more importantly, your muffins look mouthwateringly good!
Robin good on you for forging ahead with photography, I’m saving for a digital SLR camera and find instagram snaps ok for now. But I too have major food photo envy. These muffins look just what my Miss 9 has been needing in her packed school lunch. Will let you know!
These look great…and your pictures great too! We love bacon, and the combo of onions and cheese with bacon, my mouth is watering! Will try these.
Welcome (back) to the recipe redux, Robin! Great first entry. How did I miss Regan’s photography seminar? Was it in person or virtual? Was it recorded?
Thank you all for your amazing support! What an amazing community to be a part of!!
Please let me know how you experience the recipe if you make it-I’ll be happy to hear all of your changes and suggestions.
Danielle-Regan’s seminar was at the Texas Dietetic Association’s Annual Meeting last weekend. She should be at every single association meeting AND ADA to teach us all how to do it better!
Great job Robin! The only way to get better at photography is to practice. Take a look at some of the early photos on my blog and you will see that I used to be a pretty sad photographer. I still have to take 30-40 pics to get one or two good ones!
Love the combinatoin of bacon, gruyere cheese and sweet onions. Your muffins sound wonderful. Can’t wait to try them.
I’m dying to make these. You may not fancy yourself a photographer, but you’re a d@mn good recipe developer and these sound delish!
(And take it from me… photography can be learned. You’re already off to a good start!!)
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