|All purpose flour||1812|
|Eggs, 12 large||660|
|California golden raisins, plumped in water||200|
|California natural raisins, plumped in water||200|
|Barry Callebaut semisweet chocolate chunks, 1000 count||450|
|Almonds, sliced and blanched||150|
|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.