 |
| Ingredients | Metric/g |
| All purpose flour | 1812 |
| Baking powder | 82.5 |
| Baking soda | 27.5 |
| Granulated sugar | 436 |
| Butter, cold | 660 |
| Eggs, 12 large | 660 |
| Buttermilk | 660 |
| Sour cream | 225 |
| California golden raisins, plumped in water | 200 |
| California natural raisins, plumped in water | 200 |
| Barry Callebaut semisweet chocolate chunks, 1000 count | 450 |
Praline Crumble
| Ingredients | Metric/g |
| Almonds, sliced and blanched | 150 |
| Granulated sugar | 300 |
| Egg whites, 2 large | 60 |
Procedure
Combine all dry ingredients in a large bowl; add butter and mix like pie crust. Beat eggs with buttermilk and sour cream. Stir into dry mixture until blended. Dust raisins with a little flour and add to mix along with chocolate chunks. Spoon into muffin Silpats. Mix ingredients for Praline Crumble together and sprinkle on top. Bake at 338°F (170°C) for about 25 minutes or until skewer comes out dry. Let cool and unmold.
