My take on Gin-soaked Raspberry & Fudge Muffins
I love muffins with fruit, but never made any with alcohol before. So I was really intrigued by how they would taste and how they would bake. To my amazement they were so delightful and smelt amazing and tasted even better with the taste of the fudge and the gin soaked raspberries. Nice crunchy top and soft center.
- 75 ml gin
- 75 g fresh raspberries halved
- 75 g fudge broken into small, roughly pea-sized pieces
- 200 ml full-fat milk
- 2 large eggs
- 100 g golden caster sugar
- 100 g butter melted
- 275 g self-raising flour
- 1 tsp vanilla
- 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.
- Preheat the oven to 200C.
- Add the sugar to a bowl and sieve in the flour.
- In a separate bowl, mix the eggs and milk together with the butter and vanilla essence.
- 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.
- Line a muffin tray with paper muffin cases and then add spoonfuls of the muffin mix into each one until all of them are around three-quarters full.
- 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!