As project coordinator, Sophia does a little bit of everything at Brightland, including content creation + curation, customer service, and all manner of special projects. When she isn't at Brightland HQ, Sophia loves reading a good (always paperback, never Kindle) book in the California sun, honing her knitting skills, and making the 5 hour trek to Mammoth Mountain for a weekend of skiing. Read on to learn about her passion for wholesome cooking, baking, and her holiday season staple.
(There's a muffin recipe in here you'll want to come back to week after week.)
Q&A With Sophia Ozburn
Brightland: What is your favorite way to use olive oil?
Sophia: Baking! I find baking so relaxing and a very indulgent weekend morning activity. I love to experiment with healthy-ish baking recipes, and olive oil is always a key component. One of my favorites is an almond flour chocolate chip pumpkin loaf!
Brightland: How do you unplug and disconnect?
Sophia: By going on a long post-dinner walk with my boyfriend and our dogs. Unlike my hometown of Austin, California has very cool and refreshing evenings, and a long slow walk after a long fast-paced day is the best way to unwind and catch up. And leave the phones at home!
Brightland: What does living in a golden state mean to you?
Sophia: Slowing down, appreciating and putting thought into everything you do.
Brightland: What do you like to keep out on your kitchen countertop or "kitchen shelfie"?
Sophia: I like to keep my kitchen spaces very clean and minimal, so I only keep my top 3 cooking necessities out on the shelf: fresh herbs, spice blends, and Brightland's AWAKE.
Brightland: If you had to eat one food for the rest of your life (but receive all the nutritional benefits + look fabulous), what would you choose?
Sophia: My grandfather's cornmeal pancakes without a doubt. They taste like childhood mornings and butter.
Southern connection: Both Sophia and Brightland founder Aishwarya grew up in Texas!
Sophia's Fig and Walnut Olive Oil Muffins
- 1/2 cup White Flour
- 1/2 cup Whole Wheat Flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1/2 cup nonfat plain greek yogurt
- 1/2 cup milk (I use almond milk, but any kind will do)
- 2 eggs
- 1/2 cup Brightland's ALIVE, plus more for the figs
- 2 teaspoons vanilla
- 6 fresh figs
- 1/4 cup walnuts
- Preheat oven to 350 degrees and grease a standard muffin tin
- Mix together flours, salt, baking soda, 1/2 cup of brown sugar, and spices
- In another bowl, mix together yogurt, milk, eggs, Brightland's ALIVE, and vanilla
- Scoop out the insides of the figs place in a small bowl with Brightland's ALIVE + the remaining 1/4 cup of brown sugar. Mix well until it is the texture of a smooth, thick paste.
- Add the wet ingredients and the fig mixture to the dry ingredients. Slowly fold in the walnuts
- Bake muffins for 25 minutes, or until firm and golden brown. Enjoy with a dollop of almond butter or cream cheese frosting for an extra special treat!