December can be a busy month. What with shopping, school activities, Christmas preparations and parties. So we suggest cooking up a batch of these breakfast muffins at the weekend to make the morning rush just a bit easier. They can be kept for several days in an airtight tin and can even be eaten on-the-go.
· 400g/14oz self-raising flour
· 50g/2oz pine nuts
· 175g/6oz golden caster sugar
· 1 teaspoon bicarbonate of soda
· 2 large eggs
· 1 tablespoon milk
· 100g/4oz butter, melted and cooled
· 284ml carton of buttermilk
· 225g/8oz fresh raspberries
· A 12 hole muffin tin lined with muffin cases
1. Pre heat the oven to 190C fan oven; 200C conventional oven, centre shelf; Gas 6.
2. Mix the flour, half of the pine nuts, sugar and bicarbonate of soda in a large bowl.
3. In another bowl mix the eggs, milk, buttermilk and butter.
4. Stir the egg mixture into the dry ingredients being careful not to over mix.
5. Gently fold in the raspberries, remembering that over mixing will make the muffins tough.
6. Divide the mixture between the 12 cases, they will be quite full and then sprinkle over the remaining pine nuts.
7. Bake for approximately 25 minutes or until the muffins are well risen and golden.
8. Allow the muffins to cool slightly in the tin and then remove them to a cooling rack.
Recipe is courtesy of Rangemaster