09/09/2021 09:47:10        0 Comments

Gin-soaked Raspberry & Fudge Muffins

The smell of freshly brewed coffee and baking on a cold morning makes me feel warm all over. There's just something about a pan of muffins fresh from the oven that makes everyone smile. Easy and delicious, muffins make a perfect quick breakfast or snack and go so well with coffee.

And I make these Gin-soaked raspberry & fudge muffins for all kinds of occasions. Since I started making them, my family always requests them when we have a brunch. They’re just so good! Now that I haven’t seen them in a while, as we are all being a little cautions, I have made little “mercy baskets” for them which I know they will love.

INGREDIENTS: (Makes at least 15 muffins)

75ml gin
75g fresh raspberries, halved
75g fudge, broken into small, roughly pea-sized pieces
200ml full-fat milk
2 large eggs
100g golden caster sugar
100g butter, melted
275g self-raising flour
1 tsp vanilla
150g granola without any dried fruit (optional)


1.      Crumble the fudge into small pieces and leave in the freezer for at least one hour before using it in this recipe. Add the raspberries and gin to a bowl and leave to soak for at least 30 minutes, stirring occasionally.

2. Preheat the oven to 200C.

3. Add the sugar to a bowl and sieve in the flour.

4. In a separate bowl, mix the eggs and milk together with the butter and vanilla essence.

5. Pour the milk mixture into the flour and sugar and fold together, taking care not to overwork the mixture. Fold in the raspberries and fudge (only taking the fudge out of the freezer at the last moment) until they are evenly incorporated.

6. Line a muffin tray with paper muffin cases and then add spoonful’s of the muffin mix into each one until all of them are around three-quarters full.

7. Cook for up to 20 minutes or until golden brown on top. Remove from the oven to cool. Enjoy once fully cooled. They are best served as fresh as possible!

But hey, you don’t have to save them for breakfast or brunch only. You can serve them with jam for breakfast or ice cream and chocolate syrup for dessert. They are also great on their own.



Log in or register to post comments