Prep 10 mins
Cook 25 mins
This is THE recipe for Starbucks rasperry muffins and they certainly go down well in my house so much so that they never last more than one day after baking. This recipe came from Julys good food magazine
- 2 tablespoons finely ground ground coffee
- 100 g butter
- 50 g pine nuts
- 1 tablespoon milk
- 400 g self raising flour
- 175 g golden caster sugar
- 1 teaspoon bicarbonate of soda
- 2 large eggs
- 284 ml buttermilk or 284 ml sour cream
- 225 -259 g fresh raspberries
- stir 2 tbsp boiling water into the coffee. Set aside for a few minutes Heat oven to 200C/fan180C/gas 6.
- Cutout 12 x 10 cm squares of baking parchment (or use muffin cases).
- melt the butter, use a little to brush the insides of a deep 12 hole muffin tin, and leave the rest of the butter to cool. Line the tin with the paper squares/paper cases.
- Toast half the pine nuts. Strain the coffee and mix with the milk.
- Mix the flour, toasted pine nuts, sugar and bicarb of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk,cooled butter and coffee. Stir this mix into the flour mixture until almost combined-it will only need a fir stirs and the mix will feel light and airy.
- Tip in the raspberries, give a few more stirs to finish the mixing, but dont 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 for a few mins, then move to a cooling rack.
- Eat within 2 days.