咖啡核桃＋覆盆子满分（Coffee Raspberry with Walnuts Muffin）

满分最近成了我的爱好。
不为什么，只是因为容易做，省时省事又能填饱肚子。
而且很能耐久；吃不完就往冰箱里雪藏；
想吃时在热一热就可以了。
每次做满分，老公和孩子们都是吃也没特别的讚赏。
但是最近做了这咖啡覆盆子加豆豆的满分后，
老公终于有嘉奖我了。
他说这是我做这么多满分最好吃的哦。
我其实也不觉得这很特出，但是或许这刚巧合他口味吧？
所谓各花入各眼嘛。
咖啡和豆豆本来就很合，再来个带酸的覆盆子，中和了甜甜的满分。
我想，这应该会ngam很多人的。

Ingredients:

• 1 tbsp ground coffee
• 50g butter
• 30g roasted walnuts 
• 1/2 tbsp milk
• 200g self-raising flour
• 80g brown sugar
• 1/2 tsp bicarbonate of soda
• 1 egg
• 140ml buttermilk or sour cream
• 1tbsp kahlua
• 120g fresh raspberries

Method:

1. Dissolved coffee in 1tbsp boiling water and set aside for few mins. 
2. Preheat oven to 180C. Lined muffin holes with baking paper.
3. Melt the butter and mix the coffee and kahlua with the milk.
4. Mix the flour, toasted walnuts (keep 1/3), sugar and bicarbonate of soda in a large bowl. 
5. In another bowl, beat the egg, then mix in the buttermilk, cooled butter and coffee. 
6. Stir this (5) into the flour mixture until almost combined. Tip in the raspberries, give a few more stirs to finish the mixing, but don’t overbeat or the mix will toughen. 
7. Spoon the muffin mix into the muffin tins.
8. Scatter the rest of the 1/3 walnuts on top, and bake for about 20-25mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack.