Muffins can be both savoury and sweet. Having said that, what else is better than a sweet muffin studded with chocolate and raspberries? In fact, be careful – if you make this recipe, you may never eat savoury food ever again. These muffins can be a naughty breakfast, or a perfect sugar injection halfway through double lectures.
Makes 6 muffins
125g caster sugar
250g self-raising flour
2 tsp baking powder
50g cold butter, cut into cubes
100g white chocolate, broken into small pieces
Small handful of chopped pistachios (optional)
Preheat the oven to 180°C.
Put the raspberries in a bowl and sprinkle with a tablespoon of the sugar.
Using the back of a fork, roughly mash the raspberries and sugar together. Don’t go overboard with the mashing and create a purée — there should still be some lumps of raspberry in the mixture. Leave to one side.
Put the remaining sugar, flour and baking powder in a large bowl and stir to combine.
Add the cubed butter, and using your fingers and thumbs, rub the butter into the flour mixture until you have a mixture that resembles breadcrumbs — this may take a few minutes.
Crack the egg into the measured milk and use a fork to beat together.
Pour the liquid into the dry mixture, and using a wooden spoon, gently bring the mixture together until just combined. Avoid overmixing, otherwise you will end up with a very dense muffin.
Add the chocolate pieces and the crushed raspberries and fold the mixture briefly to combine.
Dollop the mixture equally into a muffin tin lined with paper cases.
Sprinkle chopped pistachios on top (if using) and bake in the preheated oven for 20 minutes, or until the muffins are beautifully risen, golden on top and cooked through.
Serve warm, cold, chilled, blistering... doesn’t matter, they are delicious any which way.
From the Ultimate Student Cookbook, Orion, £14.99