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August 27th, 2011
Raspberry Surprise Muffins

Raspberry Surprise Muffins

Raspberry Surprise Muffins

This is an Alison Holst recipe, and one that I make frequently because I really like the combination of raspberry and coffee.

2 cups self-raising flour (or 2 cups plain flour & 2 teaspoons baking powder)
½ cup sugar
1 teaspoon cinnamon
¼ teaspoon ground cloves
100 grams butter (3.5 ounces or 1 stick butter)
1 egg
1 cup milk
1 teaspoon instant coffee
Rind of 1 lemon
½ cup raspberry jam
¼ cup sifted icing sugar (powdered sugar)
1 – 2 teaspoons lemon juice

Place flour, sugar, cinnamon and cloves in a large bowl. Melt the butter. Dissolve the instant coffee in the milk and add the beaten egg and lemon rind. Add the liquids (butter and milk mix) to the dry ingredients. Fold together but don’t overmix.

Fill a 12 muffin pan with muffin cases. Half fill each case then make a tiny well in the center. Place a teaspoon of raspberry jam in the well. Divide the remaining mixture between the muffin cases, covering all the jam.

Bake at 200 C for 10 – 12 minutes. Once the muffins are almost cool, make the icing/frosting. Mix the icing sugar with just enough lemon juice to make a thin icing/frosting. Drizzle over the top of the muffins.

Serve with a cup of coffee and enjoy!

8 comments to “Raspberry Surprise Muffins”

  1. That sounds pretty good.


  2. They are, Mary. I haven’t forgotten about the truffle recipe.


  3. Oh yummy! These sound great. Gonna have to try these asap. Thanks!


  4. Enjoy!


  5. Ooh, I love raspberries and coffee. I bet these are wonderful!


  6. As I mentioned, this is a favorite recipe, and I make them often.


  7. You lost me with the coffee. I think I’d have to be omiting that from what otherwise sound like yummy muffins.


  8. You could probably swap the coffee for chocolate, Heather. I’ll have to experiment…