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


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.