Raspberry and Pine Nut Muffins

As I have already told you Mammy has instilled in me the importance of being a good host. She also has taught us that it’s not enough to be a good host but also a good guest. “Don’t leave wet towels on the floor”,  she would warn us before we stayed in anybody else’s house. “Offer to help around the house” “Be polite and don’t fight with each other” she would warn my sisters and I . Whenever we were packed off to stay with Aunties or friends our behavior was impeccable. We obeyed Mammy’s rules as we knew the significance of being a good guest. One other rule that Mammy had was bring something to the hostess. I have learned that the best sort of gifts for this occasion are the edible ones and brownie points if its is homemade and if it is homemade and contains a combination of butter and sugar, well then your just sucking up. Recently I spent two nights at a friends house while my family went to enjoy the beautiful scenery of Kerry. I obeyed all of Mammy’s guest rules, no towels were left on floors and I brought a homemade loaf of bread and these yummy raspberry pine nut muffins (I replaced the butter with oil so I am not quiet sucking up).

Rasberry and Pine Nut Muffins adapted from the BBC Good Food 
100ml of canola oil
25g lightly toasted pine nuts
1 tbsp milk
400g self-raising flour
175g golden caster sugar
1 tsp bicarbonate of soda
2 large eggs
284ml carton buttermilk
225g fresh or frozen raspberries

Preheat the oven to 180C

Line a 12 whole muffin tin with muffin cases. Mix the flour, toasted pine nuts, sugar and bicarbonate of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk and oil. Stir this into the flour mixture until almost combined – it will need only a few stirs and the mix will feel light and airy. Tip in the raspberries, give a few more stirs to finish the mixing, but don’t overbeat or the mix will toughen. Spoon the mix into the muffin tins using an ice cream scoop – they will be very full.bake for about 25 mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack best eaten on the day buat within 2 days.

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