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  • Sarah L Samuels

Raspberry, Lime & Pistachio Muffins

Updated: Jul 25, 2023

I had a punnet of raspberries in my fridge that needed using up and some limes in the fruit bowl so I decided to make some muffins and added some ground pistachios to the mix.


I also decided to add some roughly chopped pistachios on the top for a bit of crunch and a lovely lime drizzle on the top.



They worked really well and were very tasty! I like how the lime cuts through the sweetness of the cake and the pistachios give a little crunch.


It is an all-in-one mix so really easy and quick to make.


They are perfect for an afternoon tea or just with a cuppa as a treat!



Start by pre-heating the oven to 180 degrees centigrade or 160 Fan, then place 12 muffin liners in a muffin tray.



In the bowl of a stand mixer place the flour, baking powder, butter, eggs, sugar, ground pistachios, milk and lime zest.



Mix until all the ingredients are combined and smooth.



Fold in the raspberries to the cake mixture.




Divide the mixture equally between the muffin cases.



Roughly chop the pistachio nuts.



Then sprinkle a few on top of each muffin.



Bake in the pre-heated oven for 25 minutes or until a skewer comes out cleanly.



In a small bowl mix the lime juice and sugar.



Brush the lime mixture over the top of the muffins while they are still warm.



Leave to cool on a wire rack.





Raspberry, Lime & Pistachio Muffins


Sarah's servings: 12

Sarah's skill: Easy

Baking time: 25 minutes


Ingredients:


225g Self-raising flour

2 tsp Baking powder

225g Soft unsalted butter

4 Large eggs

200g Caster sugar

75g Ground pistachio nuts

2 Tbsp Milk

Zest of 2 Limes

150g Fresh raspberries

50g Roughly chopped pistachio nuts


Drizzle Topping

Juice of 2 Limes

50g Caster sugar


Method:

  1. Pre-heat the oven to 180 degrees centigrade or 160 Fan.

  2. Place 12 muffin liners in a muffin tray.

  3. In the bowl of a stand mixer place the flour, baking powder, butter, eggs, sugar, ground pistachios, milk and lime zest.

  4. Mix until all the ingredients are combined and smooth.

  5. Fold in the raspberries to the cake mixture.

  6. Divide the mixture equally between the muffin cases.

  7. Roughly chop the pistachios and sprinkle a few on top of each muffin.

  8. Bake in the pre-heated oven for 25 minutes or until a skewer comes out cleanly.

  9. In a small bowl mix the lime juice and sugar.

  10. Brush the lime mixture over the top of the muffins while they are still warm.

  11. Leave to cool on a wire rack.






Sarah's extra slice......


These muffins can be frozen for up to 3 months.


The muffin tin & the pastry brush I used was



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