Sometimes, you set out to do something and you have all these wonderful plans.
Like how I woke up one day and really had a craving for carrot raisin muffins. With maybe a little bit of pineapple in them. It just seemed like a good idea. You know, at the time.
So I did some googling and settled upon the recipe on the Dole Pineapple website, except I changed it all. You know, to make them mildly healthier (although, I figure if you put carrots in something, you already get points for it being healthy…).
I was merrily putting all the ingredients together and during my final mix I thought, huh, this is weird… the batter seems awfully dry. So I dumped a bunch more pineapple juice in and that seemed to do the trick.
Popped them in the oven and wandered off to heat up some leftovers for lunch in the microwave.
Sitting smack in the middle of the microwave?? My little bowl with 1/2 cup of butter in it that was supposed to go in the muffins…
No wonder they were too dry. Bah.
End result? Not too bad – very low fat! Definitely edible but with that slightly chewier than normal texture that no-fat muffins always seem to have.
I took the butter and made emergency lemon cranberry muffins and those didn’t rise properly so… whatever, right? They still tasted good. Obviously, it was not my day to make muffins.
Here is the version I meant to make. But now you know… you can sub pineapple juice for butter!
- 1 cup all purpose flour
- ½ cup oats
- ½ cup whole wheat flour
- 1 cup sugar
- 1½ tsp baking powder
- 1 tsp cinnamon
- 1 12 oz can of pineapple chunks
- 2 eggs
- ½ cup butter, melted
- 1 cup raisins
- ½ cup shredded carrot
- Whisk together the flours, oats, sugar, baking powder and cinnamon in a large bowl
- Chop about ¾ of the pineapple into smaller pieces, keeping about ½ the juice from the can
- In a smaller, separate bowl whisk eggs briefly
- Add eggs, chopped pineapple, butter, raisins and carrot to the dry ingredients and combine until just blended (don't over mix!)
- Divide batter into regular muffin pans sprayed with cooking spray - you will have enough for about 15 muffins.
- Top each muffin with a piece of the leftover unchopped pineapple
- Bake for 25 minutes at 375F or until a toothpick comes out clean
A couple of weeks ago, I was able to attend a photo workshop with Joe McNally (I talk about him a lot here – if you don’t know who he is, google him – he’s awesome). I learned a lot and I’ll be sharing some of what he taught us in my next post.
In the meantime, here’s what I did. I don’t recommend shooting at this ISO on most cameras…
Image 1: f/2.8, 1/125, 100mm, ISO 2000, no exposure compensation. I think it’s a decent solid image, that I styled adn shot quickly. I can only see about 3 things I’d fix instead of my usual 9 or 10!
Image 2: f/4.5, 1/60, 50mm ISO 2000. This photo has zero imagination in it – just a straight “I’m in a hurry” overhead ingredients shot. And, my f-stop was way too small – see how the oats and cinnamon are out of focus? The DOF was way too shallow. I probably should have used f/9 or f/9. Maybe even a bit higher.
Image 3: f/2.8, 1/100, 100mm, ISO 2000, no exposure compensation. Took this with my macro lens at a very shallow DOF with the f/2.8. I probably should have shot it with a smaller aperture (which translates to a larger f-stop)