Starbucks Raspberry Muffins

Directions

1. 1
   stir 2 tbsp boiling water into the coffee. Set aside for a few minutes Heat oven to 200C/fan180C/gas 6.
2. 2
   Cutout 12 x 10 cm squares of baking parchment (or use muffin cases).
3. 3
   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.
4. 4
   Toast half the pine nuts. Strain the coffee and mix with the milk.
5. 5
   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.
6. 6
   Tip in the raspberries, give a few more stirs to finish the mixing, but dont overbeat or the mix will toughen.
7. 7
   Spoon the mix into the muffin tins-they will be very full.
8. 8
   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.
9. 9
   Eat within 2 days.