Raspberry Coffee Time muffin

• 2 tbsp finely ground coffee↗ tbsp
• butter↗100g g
• pine nuts↗50g g
• 1 tbsp milk↗ tbsp
• self-raising flour↗400g g
• golden caster sugar↗175g g
• 1 tsp bicarbonate of soda↗ tsp
• large eggs↗2
• carton buttermilk↗284ml ml

  or soured cream

• fresh raspberries↗225g g

Step-by-step instructions

1. 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. 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. 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.