Best eaten warm with some maple syrup...
Makes about 18
INGREDIENTS
100g butter
284ml tub soured cream
2 large eggs
vanilla essence (a couple of drops)
cinnamon (a lot)
280g flour
2 1/2 tsp baking powder
250g golden caster sugar
100g white chocolate chips
200g frozen raspberries
4 tbsp poppy seeds
Recipe continues
METHOD
1) Melt the butter, add the soured cream. Beat in the eggs, sugar, cinnamon and vanilla essence.
2) Mix flour, 1 pinch of salt, baking powder and poppy seeds.
3) Add flour to egg mix, then add the raspberries and chocolate chips. Fill into muffin forms.
4) Bake slowly at 160° for 25-35 mins. You want them to take their time, since the raspberries release some liquid that will slow down the baking process of the dough.