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.

Method:

• 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