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Delicious muffins and other weighty matters

June 11, 2012 By Katrina

Oh, how I love a new kitchen gadget.

Oh, how I love a beautiful baked good.

And oh, how I love whenever the two shall meet.

A few Christmases ago, my brother and sister-in-law gifted me with a collection of Avoca cookbooks, filled with recipes for all sorts of delicious things that the two of them can nosh while cruising the namesake shop in Ireland. The books are lovely, with gorgeous photos and wonderful recipes I keep meaning to try, but to be perfectly honest, they’ve spent far too much time hanging around in my cabinet. The reason for the lack of use, I’m embarrassed to say, is because the recipe measurements come in terms of grams and milliliters rather than my familiar cups. Until very recently, I had no kitchen scale, and, frankly, I was too lazy to keep figuring out the conversions. There are only so many times you want to Google “225 grams to cups,” you know?

Never again! I’m happy to report that I’m now the proud owner of a sleek little food scale, thanks to the same folks responsible for those Avoca cookbooks. Hoorah! I put it to work right away, and what could be more appropriate for the first time out of the gate than something from those poor neglected cookbooks? Boy oh boy, I can already tell that this is one of those once-you-try-it-you-can-never-go-back sorts of gadgets. Not only does tossing a bit of this and a little of that in a bowl until ingredients reach the desired weight feel super bakerly (really, how often do you get to bake in such a throw-it-in manner?), but using the scale is also a guaranteed way to ensure that all the measurements are exactly right. So it’s easier and produces even better results. Woot!

I chose a treat from Avoca: Tea Time. It’s their basic muffin recipe, with a healthy dose of raspberries and lemon added to make them extra special. I love adding raspberries to baked goods. With a trip through the oven, they mash and melt to the perfect consistency and leave behind beautiful pink dots, like splashes of paint on a sweet canvas.

••••••••••••••••••••

Raspberry Lemon Muffins
Adapted from Avoca: Tea Time (page 10)

• 450g self-rising flour
• 225g extra-fine sugar
• 1 teaspoon baking powder
• 225 ml milk
• 225g unsalted butter
• 2 medium eggs, lightly beaten
• 1 tablespoon fresh lemon juice
• 200g raspberries
• 2 teaspoons lemon zest

Preheat the oven to 350 degrees, and line 15 muffin tins with paper liners.

Sift together the flour, sugar and baking powder in a large bowl. Make a well in the center.

Heat the milk and butter together until the butter melts, then allow that mixture to cool before adding it to the dry mixture with the eggs and lemon juice. Gently stir in the raspberries and lemon zest, just until blended.

Spoon batter into the muffins cups, and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.

Note: My muffins were having trouble browning at the end, even after they had finished baking, so I hit them with the broiler for about one to two minutes to achieve their pretty golden tops. It’s a handy trick, but keep an eye out; they can burn quickly.

••••••••••••••••••••

Does anyone else use a food scale in the kitchen? How do you like it? Was it hard to make the switch? And is anyone baking with berries these days? What’s your favorite berry-filled recipe? I’d love to hear it!

XO,
Katrina

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Filed Under: Fresh from the oven, Muffins/Cakes/Custards Tagged With: Avoca, baking, breakfast, brunch, cooking, dessert, food, fresh from the oven, lemon, muffins, raspberies, raspberry lemon muffins, recipes

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Comments

  1. cravesadventure says

    June 11, 2012 at 3:18 pm

    I love corn bread with raspberries – I know WEIRD! Have a Great Day:)

    • Katrina Tauchen says

      June 11, 2012 at 7:58 pm

      Not weird at all! I think it sounds amazing!

  2. Stephen, April, Stephen Jr, and Joseph says

    June 21, 2012 at 11:16 am

    Those look fantastic! Muffins and raspberries are just about my favorite things!

    • Katrina Tauchen says

      June 21, 2012 at 8:44 pm

      Thanks! They’re rich little guys but super yummy!

  3. Kanerva says

    June 27, 2012 at 12:23 pm

    I’ve used a scale in kitchen for years. Best tool ever!

    • Katrina Tauchen says

      June 27, 2012 at 6:50 pm

      I don’t know what I’ve done without it for so long! It’s amazing!!!

  4. warriorboxmaker says

    August 20, 2012 at 3:17 am

    I am a Brit, and dont understand the whole cup thing… I have used a scale all my baking life, when my grandmother taught me to bake after school, using an old fashioned balance scale that looked like something you would weigh a baby on, but smaller.

    I now have a wonderful electronic scale, that weighs in grammes or ounces depending on the age of the recipe.. (older ones tend to be in ounces) and can be reset to zero under your bowl to add a new ingredient to the mix. I love that.

    I wish I could find an american ‘cup’ so I could make recipes that way too, though I must admit, I would be wondering “should I pack it down or just plonk it in?” and “what is a ‘stick’ of butter?”

    • Katrina Tauchen says

      September 3, 2012 at 12:28 pm

      Yes, it’s tricky trying out recipes from other places sometimes. We all get so used to our own methods! I do think you Brits have the upper hand in the baking-measurements department though. I LOVE my food scale!

  5. Caitriona says

    October 2, 2012 at 8:58 am

    I love the Avoca cookbooks & rarely get a dud recipe from them.
    Weighing scales are essential for me as I often weigh in both imperial (lbs & oz) and metric. I’ve also had to invest in some cups so I can do American recipes! They’re not commonly used in Ireland. Great pics & love your blog!

    • Katrina Tauchen says

      October 2, 2012 at 6:17 pm

      You’re so right about the cookbooks. Everything I’ve tried from them has been great so far! 🙂

  6. Nichola Isherwood (@Nichola09) says

    October 4, 2012 at 11:10 am

    I made this today on my day off work. But instead of muffin cases I used cupcake cases which gave me 26 delicious goodies, I just chopped the berries in half so that they didn’t overpower the cupcake 🙂 Will be taking half of them to work, so I’m sure to be popular tomorrow!

    • Katrina Tauchen says

      October 4, 2012 at 1:11 pm

      Sounds awesome! And yes, you will be popular tomorrow! There’s nothing quite like baked goods to warm over a crowd. 🙂

Trackbacks

  1. Avoca Raspberry Lemon Muffins | Recipe Hub says:
    January 2, 2014 at 2:09 am

    […] For full recipe visit source site here. […]

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