I have been mulling around some ideas for a food product shoot and I decided to test them out using a new family favourite muffin recipe.
It was a kill all of the birds with one big fun stone day …
- I made muffins (3 x in the last week – they really love these),
- I did a test drive for a product session,
- the dog joined me outside for some playtime and
- I soaked up what little vitamin D might be out there on this January Day.
….LOL ignoring the fact that the muffins are very obviously homemade be a nonmuffin professional they are super yummy 😉 Definitely give them a try.
Double Chocolate Bran Muffins (makes approx. 1 dozen regular sized muffins)
1 cup of All-Bran Cereal, crushed after measuring
1 1/3 cups buttermilk or 1 1/4 cup milk plus 4 teaspoons of vinegar
1/4 cup canola oil
1 large egg
3/4 cup packed brown sugar
1 teaspoon vanilla
1/2 cup cocoa
1 tsp baking soda
1/4 teaspoon salt
1 cup whole wheat flour
1/3 cup mini semi-sweet chocolate chips
1. Preheat oven to 375 degrees F. Line muffin tin with paper liners.
2. Measure and then crush cereal. In a mixing bowl combine the crushed cereal and buttermilk. Let mixture stand for 5 minutes to soften the bran. Add oil, egg, brown sugar and vanilla and stir until very well mixed. Stir in cocoa, baking soda and salt and mix well. Add the flour and stir just until mixed. Stir in chocolate chips and divide evenly among the muffin cups; bake for 15-20 minutes.
Remove from the pan, place on a wire rack to cool.
