Raspberry Coffee Time muffin
- coffee - 2 tbsp finely ground coffee
- butter - 100g butter
- pine-nut - 50g pine nuts
- milk - 1 tbsp milk
- self-raising-flour - 400g self-raising flour
- golden-caster-sugar - 175g golden caster sugar
- bicarbonate-of-soda - 1 tsp bicarbonate of soda
- egg - 2 large eggs
- buttermilk - 284ml carton buttermilk or soured cream
- raspberry - 225g fresh raspberries
- Stir 2 tbsp boiling water into the coffee. Set aside for a few mins. Heat oven to 200C/fan 180C/gas 6. Cut out 12 x 10cm squares of baking parchment. Melt the butter, use a little to brush the insides of a deep 12-hole muffin tin, and leave the rest to cool slightly. Line the tin with the paper squares, so they stick up a bit. (Or use paper cases.) Toast half the pine nuts. Strain and mix the coffee with the milk.
- Mix the flour, toasted pine nuts, sugar and bicarbonate of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk, cooled butter and coffee. Stir this into the flour mixture until almost combined - it will need only a few stirs and the mix will feel light and airy. Tip in the raspberries, give a few more stirs to finish the mixing, but don't overbeat or the mix will toughen. Spoon the mix into the muffin tins - they will be very full.
- Scatter the rest of the pine nuts on top, and bake for about 25 mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack. Eat within 2 days.
Muffin recipe for 12 people, takes only 30 mins; recipe has coffee, butter, pine nut, milk, self-raising flour, golden caster sugar, bicarbonate of soda, egg, buttermilk and raspberry.