Day 200 - Macro Week Complete and I'm on Day 200! Yay!

Today was a day of changed plans - thanks to the horrid weather we have been having since late last night.  The forecast called for a bit of early morning snow, so I got all excited and set the alarm for sunrise.  But, the winds started up late last night - howling and gusting at almost 80 kmph!  I barely slept for the storm raging outside and when I woke up to the alarm I only saw sheets of rain and snow being blown around.  I couldn't possibly go out in that.  So, I didn't even do my grocery shopping today, and neither did I go out for an evening photo shoot as I'd planned.

My first lot of shots this morning didn't turn out great at all.  Then as I was baking some muffins this evening, I decided to turn my camera on those.

The pictures were taken under fluorescent lighting, so I did it on CWB.  I shoot mostly in RAW but still like to adjust the WB in-camera because I prefer to spend less time trying to fix that in post.  Although I'm using Lightroom 3 now, and it's a breeze fixing images, I still prefer to fix my WB in-camera.  Of course, there is no great WB fix for fluorescent lighting, but I find the light in the images a lot improved, as opposed to the green cast it always takes on when shooting in this kind of light situation.

And if you're wondering what muffins these are - hold tight, it's a loooong name - Banana-Blueberry-Chocolate Chip-Pecan Muffin.  These are deliciously fluffy and moist!

I've improved the recipe over time, and I'm as much an experimental cook as I am an experimental photographer.  If you want the recipe for the photos, find them below:

90 mm, f/32, 25s, ISO 100, Custom WB, Aperture Priority

90 mm, f/22, 13s, ISO 100, Custom WB, Aperture Priority

Now, if you are hungry from just saying the name, and want the recipe for the muffins, here it is! :o)

Recipe for Banana-Blueberry-Chocolate Chip-Pecan Muffin

• 3 ripe bananas, mashed
• 1 egg, at room temperature
• 1/2 cup (1 stick) butter, melted and cooled
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp salt
• 1 tsp baking soda
• couple of handfuls of chopped nuts ( I use walnuts or pecans, depending on what's available on hand)
• couple of handfuls of fresh or frozen blueberries
• handful of chocolate chips

1. Preheat oven to 350 deg F.
2. In a large mixing bowl, mix together the mashed bananas, beaten egg and melted butter.
3. Sift the flour, salt, sugar and baking soda.
4. Stir into the banana mixture until well blended.
5. Stir in nuts, blueberries and chocolate chips.
6. Line a muffin pan with paper cups and spoon in the mixture up to 2/3 full. 
7. Bake in the oven for about 25 minutes or until a toothpick inserted in the middle comes out clean.
8. Remove from the oven and cool on a rack.  
9. Or, if you're like me and can't wait to dig in, drop a blob of butter on top of a warm, freshly baked muffin and enjoy!

Mmmm  mmmmuffins!!  Isn't that delicious!!!  And you will just not go wrong with this recipe ... trust me!