Raspberry with coffee muffins
Prep:
20 mins
Cook:
30 mins
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.
Serves
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
