Raspberry Coffee Time Muffin

this post is a little late in getting up. i made these friday morning for moms and tots. the recipe came from the july 2005 issue of BBC Good Food magazine. evidently these muffins are being sold in starbucks here in the UK. i haven't gotten around to eating one from a starbucks, but i plan to in order to compare. here's the recipe...

2 tablespoons of brewed coffee
100g/4oz butter
50g/2oz pine nuts
1 tablespoon milk
400g self-raising flour
175g golden caster sugar
1 teaspoon bicarbonate of soda
2 large eggs
284 ml carton buttermilk or soured cream
225-250g/8-9 oz fresh raspberries

Heat the oven to 200 C/400 F. Prepare muffin tins. Toast half the pine nuts. Melt the butter. Mix coffee with the milk.

Mix flour, toasted pine nuts, sugar and bicarbonate of soda in a large bowl. In another bowl beat the eggs, then mix in buttermilk cooled butter and coffee. Stir all the wet ingredients into the dry ingredients until almost combined. Add the raspberries and finish mixing. Spoon into muffin tins, they will be very full.

Scatter the rest of the pine nuts on top and bake for about 25 minutes until risen and golden. Cool a few minutes in the pan and then remove them to cool on a cooling rack.