Raspberry with coffee muffins

Prep: 20 mins
Cook: 30 mins
Raspberry with coffee muffins
A different spin on morning muffins with these raspberry coffee treats.

2 tbsp finely ground instant coffee

100g butter

50g pine nuts

1 tbsp milk

400g self-raising flour

175g golden caster sugar

1 tsp bicarbonate of soda

2 large eggs

284ml buttermilk or soured cream

225g fresh raspberries

Preheat the oven to 200°C / 400°F / Gas mark 6.

Boil the kettle then stir 2 tablespoons of the boiling water into the coffee. Set aside for a few minutes to cool.

Melt the butter, then brush the insides of a deep 12-hole muffin tin, and leave the rest of the butter to cool slightly.

Line the tin with paper cases.

Toast the pine nuts in a non-stick frying pan.

Mix the coffee with the milk.

In a bowl, combine and mix the flour, toasted pine nuts, sugar and bicarbonate of soda.

In another bowl, beat the eggs, then mix in the buttermilk, cooled butter and coffee.

Stir this into the flour mixture until almost combined.

Tip in the raspberries and stir a few more times, lightly.

Spoon the mix into the muffin tins.

Bake for 25 minutes until risen and golden.

Let them cool in the tin then move to a cooling rack. 

Makes 12

Preparation Time
20 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Drinks, Sugar

Recipe Type
Cakes & Baking, Snacks, Breakfast

Level of Difficulty
Moderately Easy

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