Recipe Redux: savory spring onion, gruyere and bacon muffins
post-template-default,single,single-post,postid-900,single-format-standard,bridge-core-3.1.9,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-30.5.2,qode-theme-bridge,wpb-js-composer js-comp-ver-7.7.2,vc_responsive

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!


  • ea-the spicy rd
    Posted at 22:18h, 21 April

    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!

  • Nina @ What's for eats?
    Posted at 23:13h, 21 April

    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!

  • Emma Stirling
    Posted at 23:27h, 21 April

    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!

  • Mary@BrightonYourHealth
    Posted at 10:14h, 22 April

    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.

  • Danielle Omar - Food Confidence RD
    Posted at 11:00h, 22 April

    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?

  • Robin
    Posted at 14:44h, 22 April

    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!

  • Alysa (InspiredRD)
    Posted at 18:33h, 22 April

    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!

  • Dr Barb, Nutrition Budgeteer
    Posted at 14:18h, 23 April

    Love the combinatoin of bacon, gruyere cheese and sweet onions. Your muffins sound wonderful. Can’t wait to try them.

  • Regan @ The Professional Palate
    Posted at 10:50h, 25 April

    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!!)

  • Pingback:Baby steps in food photography
    Posted at 17:00h, 16 July

    […] If you follow this blog, you know that I am not a good photographer. However, with the somewhat subtle encouragement from my friend and colleague Regan Jones, I’ve taken a few stabs at it as of late. Confident […]