Starbucks Raspberry Muffins - cooking recipe

Ingredients

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

Preparation

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.