Super easy breakfast muffins with apple and crunchy pecan topping will be perfect for any morning!
I'm really excited for today's post, for a couple of reasons. Firstly, breakfast muffins! Delicious, light, soft and crunchy on top muffins, which are perfect to start your day with.
They can be made in advance, and frozen, then all what is left for you to do in the morning, is to heat them up in the oven. Just in case if you think 'yeah, right, like I've got time to make muffins for breakfast! And they taste so good with a morning cuppa, you will not stop at one, just saying...
But the second reason for my excitement about today's post, is the fact I get to tell you about some workshops I've attended so far this year, and why I think everyone should invest in attending them. So, the first part of the post is all about breakfast muffins, but if you want to hear about the workshops too, scroll towards the bottom of the page...
This recipe is using apple, but the great thing about breakfast muffins is, that you can really add whatever the heck you want into them. Because who is going to stop you? Apple can be easily swapped for a carrot, zucchini or banana! All will work really well, and all will add some more texture and flavour to the muffins.
Also, muesli mix can be swapped for roughly 100g of any oats, and a handful of mixed seeds and nuts. Just in case if you don't have any ready made muesli mix. Although breakfast muffins taste best when they are fresh, they will last up to 3-4 days in the airtight container. And as mentioned before, you can also freeze these bad boys. I like to eat mine, while they are still slightly warm, with some jam or clotted cream on side, but they taste just as good with just some butter or even plain.
Now, let's talk workshops!
If you have been reading this blog for a while, you will notice for sure, how my photography has changed. And part of it, is the natural process, because when you practice something, you naturally become better at it. And not that I'm blowing my own trumpet here, or anything like that. I'm fully aware, that I still have a looong way to go, to be where I want to be. But if you look at some of my photos from this time, last year, you will (hopefully!) notice the change... And I do believe, that attending photography workshops played a huge part in here.
Everything I know about photography, I thought myself. I've read numerous books, completed few online courses, and spent hours, if not days, googling questions and seeking the answers. But it wasn't until I've attended Food Photography and Food Styling workshops (run by two mega talented ladies, Aimee from Twigg Studios and Kimberly from The Little Plantation), that I've truly understood the beauty of the flatlay. I also understood my camera settings much more, and learned so much about how to style the food, and try to create a story behind it.
Most recently, I've had a pleasure of attending another workshop. Still life photography, run by another mega talent, Carole from Mademoiselle Poirot at Clapham Studios. This time, I've learned heaps on composition, balance, and proportion. I finally understood, why sometimes, even having the most flippin amazing props, the picture will just not look wright. Carole's way of styling and shooting is so on point, it was such a pleasure to learn from her! Plus, she made us beautiful quiche, followed by a lemon drizzle cake, and you can't go wrong with that combo.
But there is much more to attending such gatherings.Whether it's a photography workshops, or a styling workshops, or a knitting the cute outfits for your dog workshops. Because above all, you will meet and be with like-minded people, people who get you and your passion. You will have a chance to see how professionals work, shoot, style, etc. And to me, just the fact that I've meet these talented people in person, is just as important as learning from them. Also, you can bounce ideas of each other, talk about your biggest struggles and greatest successes.
Talking about struggles, one of mine has been a post- production and editing process. How do I know if I should increase or decrease the amount of contrast in my photo? Is +0.60 on exposure is too much? And what about adding vibrance? Too much? Too little? Gaahhhhrrr! It can be really confusing, even if you have been doing it for a while. As a starting photographer, it can also be challenging to find your own style and voice. I remember reading a book about photography and the editing process, and the advice the author was giving said: 'when it comes to making adjustments in post-production, it all comes down to your personal style'. And that's all great and dandy, but what if you don't have that style yet?
Well, once again, attending the workshops helped me with that. Seeing how others do it, learning some techniques and few tricks made things easier. And again, I still have tons to learn, but it was interesting to see that everyone does it differently, and there isn't one, universal formula that works for all. Turns out that the author of that book I've mentioned earlier, was right after all... It all does come down to your personal preference.
So if you are still considering whether or not you should attend the workshops, the answer is YES! And yes, they do cost money, but it's definitely money well spent. An investment in yourself, that you would never regret, especially if you thinking of turning your passion into something more in the future...
- 150 g muesli mix
- 50 g light brown sugar
- 160 g plain flour
- 1 tsp baking powder
- 250 ml cashew or almond milk
- ½ tsp vanilla essence
- 1 medium apple (peeled and grated)
- 2 tbsp olive oil
- 3 tbsp nut butter
- 4 tbsp demerara sugar
- 50 g pecans (chopped)
- Heat the oven to 180C and line a muffin tin with cases. Mix 100g muesli mix with flour, baking powder and sugar. In a separate bowl, combine milk, vanilla, apple, olive oil and 2 tbsp nut butter. Stir it into a dry mixture and combine together.
- Divide the mixture between muffin cases, then mix together the remaining muesli with nut butter, demerara sugar and pecans. Spoon this mixture over muffins.
- Bake for about 25 minutes, until muffins have risen and are golden.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.