Registration for my Sweden workshop is now open… and a simple olive oil muffin

I am excited to let you know that registration for my food styling and photography workshop in Sweden is now open.

Also that chefs Ola Rudin and Sebastian Persson will be joining us on a foraging guide, showing us beautiful local wild foods to cook and photograph. I am thrilled about this.

To register, visit the Ritchie Ace Camps registration site.

As a reminder…

The workshop includes:

  • we will be in Nyköping (Sweden) between June 5 and 10, 2013.
  • 4 day food styling and photography
  • 5 nights at an exclusive home on the Baltic coastline (based on double occupancy)
  • 5 breakfasts
  • 3 lunches
  • 3 dinners including final night dinner party.
  • Snacks + beverages during the workshop
  • Transportation to and from location shoots
  • Boat trip for island shoot

Workshop is limited to 10 people.

Fee: $2250.00 – airfare is not included
Deposit: $1250.00 – due when place in workshop is confirmed.
Final Payment of $1000.00 due March 15, 2013
There will be no refunds for this workshop – please know you can make it before your registration.

I have been busy promoting the book and I still have so many stories and trips I want to tell you about, like when I visited Alaska, our workshop in France, an apple picking day in Washington….

I will be back soon with those stories, but in the meantime….

… can I leave you with my favorite gluten and dairy free muffin recipe?

I have made it with blueberries, red currants and apples, pears and mini chocolate chips… It is versatile and we love it. Hope you will too.

Blueberry, Lemon and Olive Oil Muffins

makes 12

1 cup (140 g) superfine brown rice flour
3/4 cup (90 g) millet flour
1/2 cup (50 g) almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons lemon zest
1/2 cup (100 g) natural cane sugar
1/4 cup (50 g) light muscovado sugar or light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) unsweetened coconut milk
1 1/2 cups (210 g) frozen or fresh blueberries

Preheat oven to 350 F (180C). Line a muffin pan with baking papers.

In a large bowl, Whisk together the first five ingredients.

In a medium bowl, combine the lemon zest, natural cane sugar and muscovado sugar and rub them between your fingers so the lemon zest releases its oils. Add the eggs and whisk to combine. Add the vanilla extract, olive oil and coconut milk. Pour the wet ingredients over the dry and whisk to combine. Fold in the blueberries.

Spoon the batter into baking papers and sprinkle a little bit of natural cane sugar on top.

Bake for 22 to 25 minutes until golden. Let them cool slightly and then transfer them to a cooling rack. Store the muffins in the refrigerator for up to 3 days.

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35 Responses to “Registration for my Sweden workshop is now open… and a simple olive oil muffin”

  1. Love blueberries, lemons and olive oil. These look incredible!

  2. argone says:

    Ce workshop promet d’être fantastique !

  3. Melissa says:

    The muffins look really yummy! Looking forward to the other stories about your adventures this summer.

  4. What an amazing offering! I am so grateful you provide these workshops. I had tried to register for one of your previous ones with Stephanie Brubaker which looked equally amazing, but missed the registration by seconds before it was filled! I hope I might have better luck this time. My fingers are crossed. Thank you again and I hope to hear from you and the Ace Camps team soon!

  5. Cynthia says:

    Hi Aran,
    My doctor put me on a zero cholesterol diet. I am wondering if there is a substitute for the eggs I can use for this recipe? Thanks for the help, Cynthia

    • Aran says:

      Hello Cynthia,

      You can use “flax eggs” by whisking together flaxseed meal and boiling water. 1 tablespoon flaxseeed meal with 3 tablespoon of boiling water equals 1 egg so in this recipe you would need to double it. It works great in baked goods.

      All the best!

  6. Vanessa Serendipity says:

    Félicitation pour votre atelier et vos photos sont toujours aussi belles… J’adore votre blog.

  7. Tesei says:

    Oh dear, this workshop sounds tempting… I’m sure it’ll be another sucess, good luck!

  8. Kimberly says:

    Hmmm, sound wonderful. I’d love to make these soon and will not be at the grocery store for a few days. I have whole wheat pastry flour, whole wheat flour, and unbleached all purpose flour. I also have pecans and walnuts. Any suggestions on substitutions? Or, maybe just save until after shopping?

    • Aran says:

      You can make it with a combination of whole wheat flour and ap flour. Add all the GF flour amounts in grams (very important) and substitute them with what you have. Should work. Hope you like it.

      • Kimberly says:

        Thank you soooo much!!!

        • Zoe says:

          Hi! Can I jump in and ask you why it is really important to have the gluten free measurements in grams (am just starting out with gluten free baking..)?

          • Aran says:


            Weighing ingredients is best for all baking bit only GF baking. This ensures that you are consistent because a cup of flour will not weight the same every time you weigh it. Does this make sense? The same for GF baking, especially because all different flours have different densitities. For example, 1/4 cup of potato starch weighs about 40 g but 1/4 cup almond flour is about 25 g.

            Hope this makes sense.


          • Zoe says:

            Ah, of course – thanks Aran yes that makes sense. I’m going to look more into it as I’ve just started making up my own recipes (baking) and am quickly finding that precision is important. I can imagine you are super busy too so thanks so much for finding the time to answer my little question!


  9. Sweden in June is beautiful! I can’t wait to see some photos from the workshop and maybe attend it one day, although 2013 looks busy for us…
    I love olive oil muffins, even when it’s not gluten free, it is still very light. I am saving this recipe to try. Thanks! :)

  10. i’m in love with this muffins and with your pictures so amazing thanks =)

  11. Mary says:

    Ohhhh, I almost had an heart attack!! Are you coming here??!?! How wonderful that you will come to sweden, welcome to my home country!! I wish I could afford it, I would come immediately but since I’ve just started my own firm I have to minimize all costs. You will love Sweden in June, all the flowers are blooming! God i so wish I could come…maybe I could sell something, like my tv, or a kidney or something.. :P

  12. Liz says:

    I’d truly love to make it to Sweden as have happy memories of a student trip there years ago; even went to Nykoping! But early June is school term still and exam season so mumsy duties oblige me to miss this one. Are you doing one in France at all next year? Now, that one is a tad easier for me to get to flight-wise. Hope to make registration ‘by seconds’ as an earlier comment said! And so pleased for all your adventures of late – book, workshops, book promo and signings, Fig and Fauna! So far away from you in Europe, but glad you’re popping over…

  13. Kaixo, Aran!

    Acabo de descubrirte y me encanta tu trabajo, enhorabuena!

    Te sigo la pista.

    Un muxu

  14. Antonella says:

    These look great! I haven’t been able to find millet flour at the supermarkets in my area. Any substitution you would suggest? Would coconut flour work? Or should I just up the amounts of the other two flours until I get to the total gram weight? Thank you!

    • Aran says:

      I wouldn’t use coconut flour because it will have totally different texture and also, coconut flour absorbs a lot more moisture so you usually need to increase liquid amount in recipe by 30% when using coconut flour. You can use more of the others in grams like you suggested. Hope you like it!

  15. Yasemin says:

    Aran :)))) I’m totally and completely thrilled I got into the workshop!!! It has been my dream to attend one of your workshops and I can’t believe it will be happening for real. I look forward to meeting you and thanking you in person. So excited!!!!
    Much love,

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  18. I have no words to say, I simply love these muffins!!!

  19. Catherine says:

    These are amazing! Have you tried freezing them? ( I would hate to spoil them)


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  21. Marene says:

    Kaixo Aran!
    Sigo tu blog desde hace varios años, me encantaba. Pero ahora se ha convertido en imprescindible ya que tengo intolerancia a la lactosa y fructosa y entre otras cosas, no puedo tomar gluten. Así que estoy rebuscando entre tus recetas nuevas ideas.
    Después de varios meses sin hacer nada de repostería, he probado esta receta.. han salido deliciosos!!!
    Pero he tenido que hacer varios ajustes.
    – he usado arroz blanco (no integral), he cambiado el azucar por glucosa, he sustituído la leche de coco por zumo de limón y sin ninguna fruta.
    – además, he puesto solo la mitad de líquido (aceite y limón) porque me parecía una masa muy húmeda y he tenido que ajustar a ojo añadiendo más arroz y mijo (bastante). Al final he conseguido una textura que me gustaba, pero no tengo experiencia con masas sin gluten,
    – no has utilizado goma xantana, me ha sorprendido. La textura queda bien, pero se desmiga un poquito. Te parece que podría ser una buena idea probar con semillas de chía?

    Espero verte este verano otra vez en Robin Food.

    Mila esker!!!

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