Magilow continually referred to it as jelly, irritating her friend into yelling, “It’s not jelly, it’s jammit! Dammit!” A year later, the two became business partners and started selling their products at St. The word slip that created “Jammit” came about when Chatterji was trying to teach Magilow how to make jam. The duo uses whole seasonal fruit, herbs and wine to create artisanal small-batch jams that are so good you can eat them by themselves. Learn more about Jammit and great jam ideas here: This tasty preserve has many uses besides your typical sandwich. It’s one of those things that make a great thing even better.When two friends Andrea Chatterji and Stephanie Magilow were trying to make jam at home in Dallas, a slip of the tongue named their soon-to-form company, Jammit Jam. Although I didn’t add it this time, it’s mentioned in the recipe, and I highly recommend it. Sometimes I top the muffins with a white sugary glaze, which adds some additional orange flavor. I’ve also found that when using oil over butter, the muffins stay fresh for a day longer. While I prefer the flavor of butter in here, you can use oil instead, which will make the muffins even more moist and fluffy. If you want a stronger orange flavor, you can increase the orange juice and reduce the other dairies accordingly. Instead of both the sour cream and milk, you can use 1/2 cup buttermilk. The sour cream can be replaced with an equal amount of plain yogurt. Because the orange flavor is only in the background, there are various wonderful add-ins that go well here such as chocolate chips, blueberries, fresh or dried cranberries, raspberries, raisins, or nuts. After a few hours or overnight, the flavor will be stronger. When fresh, these muffins have a subtle orange taste. That way, the muffins will have a tender crumb, and a soft, bread-like (but not dense) texture. Easy! It’s important to mix the batter as little as possible – just until all the ingredients are combined. I use the muffin method for this recipe, which means mixing dry ingredients in one bowl, wet ingredients in another bowl, then combining the two together. The reason I love muffins so much is that they are easy and quick to make, and are a perfect pair to my morning (and afternoon and evening) coffee. Secretly, just meeting with a bunch of other food bloggers and photographers excites me just as much as the class itself, but I’ll talk more about that when I actually start the workshop. I’ve been hesitant for a while, not sure of when the time would be right, but last week I finally decided to go for it. Since I feel that by now I know the basics of food photography, I wanted to go to the next level and take a short photography workshop. During this experience, you’ll also develop your own niche and style. Try shooting near different windows in your home and at different times of the day to find the best lighting. Try looking at photos you love, then try to recreate them. For now, the best advice I can give you – even though I know it’s annoying to hear – is that practice really is the key, and there are no shortcuts. I write down all the little tricks and tips I learn along the way so that one day I can share all of them with you. Time after time, though, love won, and once I started to understand what I was actually doing, photography became one of my biggest passions. It took me hours to shoot and edit, and was a true love-hate relationship. I read about a lot of techniques in books and on the internet, but it was all still hard to implement. I’d look at the beautiful photos other people took, and had no idea how to create the same atmosphere on my own. For the longest time, I was frustrated with the quality of my pictures. Lately I’ve gotten quite a few questions about my photography. These versatile muffins have a delicate orange essence, making them perfect for add-ins such as chocolate chips, berries, and raisins.
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