21 Apr Recipe Redux: savory spring onion, gruyere and bacon muffins

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!