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Prep:20 mins
Cook:30 mins
- Serves 12
- Easy
Nutrition per serving
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kcal 0
-
fat 0g
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saturates 0g
-
carbs 0g
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sugars 0g
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fibre 0g
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protein 0g
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salt 0g
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
- 225g fresh raspberries
Method
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.