Starbucks Raspberry Muffins
- 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.
ground ground coffee, butter, nuts, milk, flour, golden caster, bicarbonate of soda, eggs, buttermilk, fresh raspberries
Taken from www.food.com/recipe/starbucks-raspberry-muffins-130278 (may not work)