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
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.
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