Ingredients - Makes 24 Muffins
500g self-raising flour
300g golden caster sugar + extra for sprinkling
½ tsp baking powder
200g white chocolate, roughly chopped
80g soured cream
100g butter, melted
2 large eggs
4 tsp raspberry preserve
24 paper muffin cases in muffin trays
In a large bowl, mix together the flour, caster sugar, baking powder, chopped chocolate and raspberries.
In a separate bowl, whisk together the milk, soured cream, butter and eggs. Stir the wet ingredients into the dry ingredients and mix until just combined. Place a tbsp of the mixture into the base of each muffin case. Dot a small amount of raspberry preserve on top of the mixture in each case and then spoon the remaining mixture equally over the top to enclose the preserve. Sprinkle a little caster sugar on the surface of each muffin.
Put each of the muffin trays on a solid baking tray and place in an oven on the first and third shelf position and set the oven temperature at 180°C. If using a Miele Oven, select the Fan Plus function. Bake the muffins for 25 minutes until risen and lightly golden. Remove from the oven and allow to cool or serve when still slightly warm.
REcipe credit: derkern.miele.co.uk/