Raspberry Coffee Time muffin

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1. 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.
2. 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.
3. 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.

Latest comments and suggestions

• Tatjana

  13 December 2007

  Tatjana rated and commented on this recipe

  

  Love them. They wasn't though sweet enough for me I ended up putting jam on.

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• Tatjana

  13 December 2007

  Tatjana commented on this recipe

  Forget to mention that pine nuts make great combination with raspberries.

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• ilze

  28 July 2008

  ilze rated and commented on this recipe

  

  Best muffins of all I've tried on bbcgoodfood. Everything was perfect - taste, texture, shape, and even colour. 6 stars! Though I didn't have pine nuts and substituted them with caramelized sunflower seeds. Will definately try again with pine nuts, and, I guess, with other fruits and berries as well. One more thing - I didn't bother myself with baking parchment, just greased the muffin tin with butter.

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• Dorien

  19 March 2009

  Dorien rated and commented on this recipe

  

  love raspberries, love pinenuts. This muffin has been a family favourite since I the first time I made them.

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• Belkey

  01 September 2009

  Belkey rated and commented on this recipe

  

  These were great, an excellent texture and the coffee wasn't a distinct taste, just gave a good depth of flavour.

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Ingredients

• 2 tbsp finely ground 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 carton buttermilk or soured cream
• 225-250g fresh raspberries

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

• 2 tbsp finely ground 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 carton buttermilk or soured cream
• 225-250g fresh raspberries

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